Roasted Heritage Game Hen with Black Cardamom, Fennel & Lemon Zest
Slow-roasted and aromatic, this dish layers black cardamom’s smoky spice with fennel, garlic, and lemon. The skin crisps beautifully, while the meat stays juicy and deeply infused.Marinate: 2–12 hours (recommended)
Servings 2 For 1 heritage Cornish game hen (~1.5–2 lbs)
Calories 370kcal
Ingredients
- Game Hen & Rub
- 1 heritage game hen 1.5–2 lbs, rinsed and patted dry
- 1½ tsp sea salt
- ½ tsp cracked black pepper
- ½ tsp ground fennel seed
- ½ tsp lemon zest
- 1 tsp grated fresh garlic
- 2 tbsp softened butter or ghee
- Spice Infusion
- 3 black cardamom pods lightly crushed
- 1 tbsp ghee or butter
- Optional: 1 small shallot sliced thin
- Optional: 2–3 crushed juniper berries
- Cavity Aromatics
- 1 wedge lemon
- 1 sprig fresh thyme or rosemary
- 1 small clove garlic
Instructions
- Step 1: Marinate
- In a small bowl, combine softened butter with salt, pepper, fennel seed, lemon zest, and garlic.
- Gently loosen the skin over the breast and rub half of the seasoned butter underneath. Rub the rest all over the outside.
- Place the hen on a plate or in a shallow container. Refrigerate uncovered for at least 2 hours or up to overnight (this air-dries the skin for better crisping).
- Step 2: Roast
- Remove hen from fridge 30 minutes before roasting.
- Preheat oven to 375°F (convection) or 400°F (conventional).
- Stuff the cavity with lemon wedge, herb sprig, and garlic clove.
- In a small oven-safe skillet, melt 1 tbsp ghee and sauté black cardamom pods (and shallot/juniper if using) until fragrant — about 1–2 minutes.
- Place the hen in the pan, breast-side up.
- Roast for 45–55 minutes, or until the thickest part of the thigh reaches 165°F and juices run clear.
- Let rest 10 minutes before carving.
- Optional Pan Sauce
- After removing the hen, place the skillet with the drippings over low heat.
- Add a splash of dry white wine or broth and simmer 3–5 minutes, scraping up fond.
- Strain or serve rustic over the carved hen.
Notes
Nutrition Estimate (per serving, half a hen)
- Calories: ~370
- Protein: 35 g
- Fat: 26 g
- Net Carbs: ~1 g
- Sodium: 420 mg
🌟 Serving Suggestions
-
Pair with:
- Roasted turnips or fennel
- Cauliflower purée with lemon and herbs
- Warm salad with arugula and toasted nuts
- Garnish with fresh thyme and a cracked black cardamom pod for presentation
🛡️ Consumer Safety Note
⚠️ Ensure poultry is cooked to 165°F internal temperature. Remove black cardamom pods before serving or use for garnish only. All spices should be culinary grade and stored properly.
