Dutch Oven Game Hens


Excerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press

These petit poultry are packed with flavor and juices. The crispy skin and tender meat can't be topped. Substitute with quail when available.

4 to 8
Year Round
  • Prep Time:
    10 mins
  • Cook Time:
    1.75 hrs
  • Ready In:
    2 hrs


  • 4 game hens
  • 1 1/2 cups chopped yellow onions
  • 1 fresh pineapple, chopped
  • 1 cup golden raisins
  • 2 cups pineapple juice
  • 1/2 cup apple cider vinegar
  • 2 cups chicken stock
  • 1/2 cup butter
  • 3 tablespoons flour

Preparation Directions

  1. Thoroughly wash the birds.
  2. Brown whole birds on medium hot grill or in a skillet for 15 to 20 minutes, turning once.
  3. Melt butter in a large Dutch oven, and sauté onions until soft.
  4. Add fresh pineapple, golden raisins, pineapple juice and vinegar. Simmer 5 to 10 minutes.
  5. Add birds, breast up. Cover and cook slowly 25 to 30 minutes.
  6. Add chicken stock and simmer additional 45 minutes.
  7. Remove birds and keep warm.
  8. Mix flour with remains to make gravy. Dissolve the flour in 1 cup cold water, then stir into simmering chicken stock mixture. Simmer 5 minutes.
  9. Serve hot gravy with the birds.

Suggested Cookware