Game Bird Wrapped in Prosciutto with Polenta

A fantastic recipe from my new favorite Magazine, La Cucina Italiana.

I know this looks like a lump on a plate.  For some reason, I could not get a good photo of this.  But I do have to say that I don't think any photo could do this dish justice.  

I love the back story behind this dish.  Beginning in 1275, the head of the ruling council of the Venetian Republic was required to gift local red footed wild ducks to the nobles at Christmas time. Therefore, local hunts in Marano were organized and were gifted after being larded, stuffed with herbs and roasted on spits.  This tradition lasted (and the type of bird expanded to all game birds rather than just local red-footed ducks) through the 16th Century, when Christopher Columbus brought corn to Europe from the Americas and introduced polenta to the Italians.  The duck hunting ceased quickly thereafter, but the ritual still holds its legacy: a local saying:  "Un grasso e un magro come i osei de Marano" (a fat one and a skinny one like the birds in Marano), describes two people of different size, and is still said throughout Venice

Originally, the recipe calls for quail, and I totally thought I hit the jackpot and found a place that sold quail. I was wrong, my heart was crushed, my friend said I was lucky because quail "looks like pigeon and ew, who would eat pigeon?" 

Sigh.

Regardless, this recipe is OUTSTANDING!  Moist, plump cornish game hen that is robust with flavor sits atop a creamy polenta and is surrounded by earthy, tender mushrooms and sweet carrots and topped with the pan sauces as a dynamic finishing touch.

It doesn't get much better than that.  

Ingredients - Adapted from La Cucina Italiana

4 cups chicken stock

Salt

1 cup coarse cornmeal

4 cornish game hens

Freshly ground black pepper

8 fresh sage leaves

8 thin slices speck or prosciutto

2 tablespoon unsalted butter

1 small carrot, finely diced

1 small shallot, finely chopped

⅓ cup dry white wine

½ pound fresh wild mushrooms such as trumpet, crimini or porcini, trimmed, halved or quartered, if large

2 small garlic clove, finely chopped

1 tablespoon finely chopped fresh chives

Extra-virgin olive oil

Special equipment: Wooden picks or 6-inch skewers, soaked well before using, if bamboo (if you have them.  If not, I just used toothpicks)

Instructions

Heat oven to 450°.

Meanwhile, discard any innards from cavity of cornish game hen; rinse inside and out, pat dry and season cavity and outside with salt and pepper. Put 1 sage leaf into the cavity of 1 cornish game hen; place a second sage leaf on top of breast side. Wrap breast of cornish game hen with 1 prosciutto slice, turn and repeat on the other side. Thread cavity closed with a skewer (or toothpicks). Repeat with remaining cornish game hen.

In a large ovenproof skillet, heat butter over medium heat until melted and bubbles form; add cornish game hen, breast side down.  Sear for 7 minutes, breast side down, then turn breast side up and sear for another 7 minutes. Transfer skillet to oven and roast for 6 minutes; roasting until just cooked through (check inner thigh—meat will still be slightly pink, and a thermometer should read 165 degrees F).

Remove pan from oven; transfer to a plate. Reserve pan (with drippings).

In a separate heavy saucepan bring chicken stock to a boil; gradually whisk in cornmeal. Reduce heat to low and cook, stirring frequently, until polenta is very thick and pulls away from side of pan, 8 to 10 minutes.

In the reserved chicken pan, add carrot and shallot to skillet (skillet handle will be very hot; use a heavy pot holder to handle); place pan over medium-low heat and cook, stirring occasionally, until carrot is tender, about 8 minutes. Add wine, increase heat to medium-high and simmer for 1 minute. Add mushrooms, garlic, chives and pinch salt and pepper and continue cooking, stirring occasionally, until mushrooms are just tender, 2 to 3 minutes more.

Spoon polenta and vegetables onto plates. Top with cornish game hen. Drizzle with pan drippings and serve.

Comments

[peggy]

Teanna I have not heard from you regarding the give away. Let me know if you have changed your mind about participating or if you failed to get my message. Thanks.

[Liliana]

La Cucina Italiana is one of my favourite magazines as well. You did a marvelous job on this dish. It looks absolutely delicious!

[Jen Schall @ My Kitchen Addiction]

Looks delicious! I have never made cornish hens before, but I think I will have to give it a try!

[Phyllis (me HUNGRY!)]

The photo looks pretty good to me! Nice color on the bird. But as a weird food enthusiast, I'm embarrased to admit that little birds like cornish game hens and quails scare me a little. I promise one day I'll step up to the plate.

btw Chinese people eat squab/pigeon (but so far, not me!)

[Eliana]

I make cornish hen at home all the time. Although I love my recipe I will have to try this to spice things up a bit because although you didn't like the photo I think it looks yummy.

[Natasha - 5 Star Foodie]

Lovely! Wonderful with prosciutto and polenta! These are some of my favorite ingredients!

[lisaiscooking]

I don't think to cook cornish hens often enough, and this looks great! The mushrooms with polenta look outstanding.

[Tracey]

Wow, that looks fantastic! I've never made cornish hens but I see them at the store all the time. I need to try this one out on my husband!

[Megan]

Uh, my dinner invitation must have gotten lost in the mail.

**foot tapping**

Don't let it happen again.

[jenn]

Oooo...That looks delicious!!!! With the mushrooms and polenta. I'm drooling!

[Wendy]

It sounds delicious! Polenta and mushrooms. YUM. I'm scared to buy La Cucina Italiana b/c I already get too many food magazines. I won't even flip through the pages at the newstand.

[Michelle]

My man and I used to love to eat cornish game hens. I don't know why we quit eating them. I guess when the kids come along it's harder to cook. This recipe looks amazing and I am going to try it. I don't think your picture looks bad at all. It looks very tasty to me!
Hey..GO for that 5K, it will be super easy for you if your all ready running the miles you are. It will be fun and you may get a tshirt too!

[The Duo Dishes]

Mmm, cornish hens are yummy. Yum yum. The story behind it is great too. It's awesome to hear the stories behind some dishes. Good eats!

[Jamie]

Wow this looks and sounds so amazing! Great pic!

[Rico]

I love this kind of food rich and filling as well as light and delicious ..well done. :) xxx
Rico-Recipes

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