Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pecan | 1 half (4g) | 20 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cornish game hens
- 4 tangerines, peeled
- -seeded, & chopped
- 1 cup fresh squeezed orange juice
- 1/4 cup zinfandel wine
- 1 tsp or salt to taste
- 4 tbsp butter
- 1/4 cup minced onion
- 1/4 cup mushrooms chopped
- 4 tbsp pecans chopped
- 1 tsp soy sauce
- 1 clove garlic minced
- 1 tbsp * honey
- =
Directions
note: optional rinse hens and pat dry. Mix wine, soy sauce, salt, honey & orange juice together. Rub 1 tblpsn butter inside each hen. Sprinkle the cavity with salt. Mix the onion, garlic, pecans, mushrooms, & tangerines together. Stuff each hen with this mixture. Heat the liquid mixture until it begins to boil. Turn off & let cool for 5 minutes. Pour 2 tblspns of this into each hen. Preheat oven to 325 °F then bake hens for 45 minutes. Be sure to baste every 10 minutes with the liquid mixture. Test birds...if not done....cook until done. **note** i have used this same thing on chickens too as well guinea hens. All came out well as did the quail i used it with.