Cane Syrup Glazed Cornish Game Hens

Adapted from Steen’s Syrup

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2 Cornish Game Hens

Olive oil for coating game hens

3 celery stalks, cleaned and roughly chopped

¼ cup Steen’s Cane Syrup

2 tbsp butter

2 tbsp chopped fresh sage

Salt and pepper to taste

1/8 tsp paprika

Hot sauce, to taste

1 cup chicken stock

1 sweet onion, quartered

1 head of garlic

2 tbsp fresh squeeze orange juice

2 tbsp fresh thyme, chopped

1 orange, sectioned

½ cup white wine

Wash game hens and pat dry. Rub olive oil all over and season generously with salt and pepper. Don’t forget the cavity! Place onions, celery and whole garlic cloves in cavities. Place game hens, breast side up in a roasting pan. Combine syrup, orange juice, butter, thyme, sage and paprika and hot sauce. Brush hens lightly with glaze. Place remaining vegetables in pan with hens. Cover and roast for 45 minutes. Uncover and brown evenly. Brush on glaze while hens are browning. Remove hens and vegetables from pan after done. Deglaze pan with wine. Add stock and cook until reduced to create a pan sauce.