City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Grilled Game Hens with Rose Petals
Nov/Dec 2011

By Matthew Altizer

This recipe combines the delicate flavour of game hens with the heady aroma of rose petals. It may seem like a strange combination but it works surprisingly well. Dried rose petals and rose petal jam are available at almost any Middle Eastern grocer.

3 game hens, backbones cut out with scissors and flattened into two symmetrical pieces


1 garlic clove, crushed to a paste with salt

1 t. ground cinnamon

1 t. ground cumin

3 T. rosewater

1 T. lemon juice

freshly ground black pepper


3 T. rose petal jam

1 small garlic clove, crushed to a paste with salt

1/4 t. ground cinnamon

1 T. olive oil

a squeeze of lemon juice

kosher salt and black pepper

roughly chopped pistachios and dried rose petals to finish

Mix the marinade ingredients together and rub all over the hens. Place the hens in a dish and marinate for 1 to 2 hours at room temperature, or overnight in the fridge. To make the sauce, mix the rose petal jam, garlic and cinnamon together in a bowl. Whisk in the olive oil and lemon juice and season to taste with salt and pepper. Meanwhile, preheat a grill or broiler on medium high and cook the birds until slightly charred and just cooked throughout. Let the meat rest for 5 minutes before serving. Drizzle the sauce over the birds and finish with pistachios and rose petals. Serve the bird halves as appetizers or the whole birds as a main course with a simple green salad. Serves 6 as an
appetizer, 3 as a main course.