Truffled Game Hens with Prosciutto

Truffled Game Hens with Prosciutto
Photo by Amy Albert


  • Salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 2 Cornish game hens (about 1-½ lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry
  • ½ tsp. chopped fresh thyme
  • 1 thin slice prosciutto (about 2/3 oz.) cut into ¼-inch dice
  • ¼ lb. fresh wild mushrooms, finely chopped
  • 1 Tbs. white truffle oil

Season the cavity of each hen with salt and pepper. In a medium skillet over medium heat, melt 1 tsp. of the butter. Add the mushrooms and season with salt and a few grinds of pepper. Add the thyme and cook, stirring occasionally, until the mushrooms are soft and the juices have evaporated, 5 to ...

View full recipe at Fine Cooking


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