Recipe Archives->Gamebirds->Cornish Hens 08

 
Autumn Fruit Cornish Hens
Yield: 8 servings
 
8 Cornish game hens, each about 1 lb
12 large garlic cloves, peeled and finely minced
4 tablespoons oregano, dried
Salt (to taste)
Pepper (to taste)
1 cup red wine vinegar
1/2 cup olive oil
1 cup prunes, pitted
1 cup apricots, dried
1 cup green olives, pitted
1/2 cup capers plus a bit of the juice
8 bay leaves
1 cup brown sugar
1 cup white wine, dry
4 tablespoons Italian parsley (chopped)
 
Clean hens well under cold water.  Pat dry. In a large bowl, combine
hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots,
olives, capers (with juice) and bay leaves.  Cover and refrigerate
overnight to marinate. Preheat oven to 350 degrees F.  Arrange game
hens in 1 or 2 shallow roasting pans. Spoon all the marinade over
the hens. Sprinkle evenly with brown sugar and pour wine around
them. Bake for 1 to 1 1/4 hours, basting frequently, until golden.
Juice should look clear when thigh is pricked with a fork. Transfer
hens, fruit, olives and capers to a serving platter. Moisten with
pan juices and sprinkle with parsley. Pass remaining pan juices in
a sauce boat.
 

Printable version: cornish-hens08.txt.