Pan-fried Game Hens With Mustard And Tarragon

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 rock cornish game hens, split
• salt and pepper
• 2 teaspoons dried tarragon, divided
• 2 tablespoons mustard, strong flavor
• 2 tablespoons sweet-hot mustard
• 1 egg
• 1/4 cup heavy cream
• 2 cups dry breadcrumbs
• oil (for frying)

Recipe

• 1 make small slits in the skin of the hens with the point of a small knife and blot dry.
• 2 season the birds with the salt and pepper.
• 3 mix half of the tarragon with the mustards, egg and cream.
• 4 spread this mixture on both sides of the hen halves.
• 5 mix the remaining tarragon with the bread crumbs.
• 6 coat both sides of the hens with the bread crumb mixture. place the hens on a large plate in one layer and refrigerate for 3-6 hours.
• 7 heat 1 1/2 inches of oil in a pan large enough to hold all of the hen pieces.
• 8 fry the hens for about 20 minutes, turning every so often, until the hens are golden brown and crisp. drain hens on paper towels and serve immediately.