Roasted red potatoes and a spinach salad would make good accompaniments.
Recipe information
Yield
Serves 2
Ingredients
1/4 cup whole-grain (coarse) mustard
2 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crumbled
1/4 cup olive oil
2 1 1/4-pound Cornish game hens
Fresh rosemary sprigs (optional)
Preparation
Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.
