Game Hens with Green Peppercorn Sauce

Game hens need herbs, seasonings, and care. Here Perla Meyers combines them with rosemary, thyme, paprika, mustard, and green peppercorns—which are pepper berries picked before they ripen and turn black. Jars of green peppercorns preserved in brine or vinegar are on the shelf in most supermarkets and specialty shops. Always buy the brine-packed kind because vinegar over­whelms the peppery flavor. Be sure to add green pepper­corns to the sauce at the last minute.

Assemble these supplies:

• 18 large cloves garlic
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 11/2 teaspoons chopped fresh rosemary, or
• 1/2 teaspoon dried
• 4 Rock Cornish game hens
• Coarse (kosher) salt and freshly ground black pepper
• 3 tablespoons butter
• 1 teaspoon vegetable oil
• 11/2 cups chicken broth 1 tablespoon flour 1 cup heavy cream
• 1 heaping teaspoon green peppercorns, crushed
• Parsley sprigs for garnish (optional)

1. Preheat oven to 400 degrees.
2. Mash 2 of the garlic cloves.
3. Combine in small bowl with mustard, paprika, thyme, and rosemary.
4. Blend mixture into a paste and rub hens well with it.
5. Season hens with coarse salt and freshly ground black pepper.

Truss hens.

1. In skillet with oven-proof handle, heat 2 tablespoons of the butter and oil until foam subsides.
2. Add game hens and sauté over moderate heat on both sides until they are lightly browned.
3. Tuck tips of wings under back securely.
4. Tie legs and tail together, crossing string over cavity and pulling tight.
5. Run string under legs; turn game hen over, run string through wings. Tie securely in back, with knot over skin flap.
6. Meanwhile, bring about 1 cup water to a boil. Add the remaining 16 cloves garlic and blanch 1 to 2 minutes.
7. Drain and slip skins off. Scatter garlic around hens and add half of the broth. Place uncovered in oven.
8. Baste hens every 10 minutes with the remaining chicken broth.
9. Turn them once during their cooking time and make sure pan juices are not burning.
10. Cook 30 to 35 minutes, or until tender.
11. Remove hens and set them aside. With slotted spoon, remove garliccloves and reserve.
12. Skim surface of pan juices of any fat.
13. Place pan over high heat and reduce liquid by half.
14. Combine flour with the remaining 1 tablespoon butter and work together with your fingers until thoroughly blended, making beurre manie.
15. Add cream to reduced sauce.
16. Taste and season with salt and pepper.
17. Whisk in a little of the beurre manie, just enough for sauce to thicken.
18. Taste and correct seasoning.
19. Return garlic cloves to skillet.
20. Add crushed green peppercorns and heat sauce through. Keep warm.
21. Remove trussing string, and quarter game hens with poultry shears.
22. Place on serving platter and spoon sauce over them.
23. Garnish with sprigs of parsley, if desired.