Mexican Chilli, like the Ancho is just perfect for enhancing great Game
Ingredients
6 ancho chilies -- dried
8 cups boiling water
2 tablespoons garlic -- minced
1/2 teaspoon salt
2 tablespoons cilantro -- minced
2 cups cornmeal
2 tablespoons curry powder
2 tablespoons cumin -- ground
salt and pepper
2 game hens breast -- skinned and boned (Chicken can be used)
1 cup olive oil
Directions:
Preheat the oven to 400F. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight. Drain the chilies well, then remove and discard the seed and stems. Place the chilies in a blender with the garlic, salt, and cilantro. Puree and set aside.
Combine the cornmeal, curry powder, cumin, salt, and pepper and spread in a jelly-roll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal.
Place a large saute pan or skillet over high heat,. add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout.
Per serving: 1519 Calories; 113g Fat (66% calories from fat); 14g Protein; 117g Carbohydrate; 0mg Cholesterol; 584mg Sodium
Chicken Breasts may be used. Bake the chicken breasts an addition 10 minutes.