Kahlua Cornish Game Hens

Preheat oven 375 degrees F.

In a small saucepan, combine Kahlua with orange and lemon juice, mustard and paprika. Add butter. Bring to a boil, then simmer for 1 minute. Remove from heat.

Remove giblets. Rinse hens in cold water and dry well. Season each cavity with salt and pepper. Add a half slice of orange and lemon and about 8 grapes. Spoon 1 Tbsp Kahlua baste into each cavity. Truss or skewer legs and wings.

Arrange hens, breast side up, in a shallow pan. Brush with Kahlua baste and cover birds loosely with foil. Roast in lower third of oven for 30 minutes.

Remove foil, brush birds with Kahlua baste. Continue baking for about 30 minutes, basting occasionally. If necessary, cover with foil to prevent over-browning. When done, remove trussing or skewers and keep warm on platter.

To make sauce, remove excess fat from pan, then add remaining Kahlua baste. Bring to a boil, then simmer until thickened. Spoon over hens. Garnish, if desired.

Recipe Source: Kahlua recipe booklet