Whisk Wednesday: Cornish Hens With Cabbage


Want to dive into a french hunter-like winter meal? Savory, comforting, warm and nourishing? This is a hearty french country style dinner. 2 cornish hens were used in place of guinea hen. The hens are roasted and set aside. The cabbage, carrot, and onions are pre-cooked and ready for the lardons, hens and sausage, then simmered together to meld the fresh flavors without blending the dish into one flavor. Wonderful herbs like the giant Le Cordon Bleu Bouquet Garni, garlic, thyme and of course butter flavor the dish to a welcoming winter, blow-off-the-chill platter. It's great. We managed to make over 4 meals with this dinner.

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Comments

Shari said…
This does look delicious! And economical if you got several meals out of it!
Anonymous said…
I love your descriptions of a hunter's meal. So poetic.
Anonymous said…
The burger looks good. Sometimes the simple food is just darn good.
Trish said…
I love 'peasant food'! Those Europeans got it right with their delight in figuring out all the right kinds of herbs to add to make their 'game' taste just right. Yum!
Anonymous said…
You did a great job...and I love the description of a hunter's meal...I really need to go back and make this, everyone had such good luck with it and enjoyed it so much! Yours looks wonderful.

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