Baked Game Hens Vacherie
PREP TIME: 45 Minutes

Most people don't realize that the Germans were among the first to settle South Louisiana. The original settlement was in present day St. Charles Parish, west of New Orleans. The following was a favorite dish of the Germans in Louisiana.


  • 6 Cornish game hens
  • 3 tsps Louisiana Gold Pepper Sauce
  • salt to taste
  • 2 tsps dry thyme
  • cracked black pepper to taste
  • 2 tsps dry basil
  • 3 tbsps chopped garlic
  • paprika for color
  • 4 tsps green peppercorns
  • 1 ounce dry white wine
  • 6 tsps Worcestershire sauce
  • 1/4 cup chopped parsley
  • 1/2 pound melted butter

Preheat oven to 350 degrees F. Split cornish hens in two and remove back bone and wing tips. Season hens well on all sides using salt, pepper, and garlic. Using a sharp paring knife, cut small pockets in breasts and thighs of each hen. Insert green peppercorns in each pocket and place on baking sheet skin side up. Coat each bird well with Worcestershire, Louisiana Gold, melted butter, thyme, basil and paprika. Add additional salt and pepper if necessary. Pour excess butter and white wine in bottom of baking pan and place in oven. Bake for thirty minutes, basting occasionally with drippings. Hens will be cooked when legs separate easily from thighs. Remove from oven, place hens on serving platter and keep warm. Add chopped parsley to pan drippings, blend well into sauce and pour over Cornish hens.


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