Cornish Game Hens Bourguignonne

Descripton
This one is a wonderful alternative to turkey or a larger meal can be prepared ahead.

Ingredients

 * 1 bird per person plus one extra for the plate
 * ¼ lb lean bacon, diced
 * 2 small pearl onions per person
 * ½ lb mushrooms, sliced
 * chicken stock
 * red wine
 * 1 medium onion, sliced
 * 1 medium carrot, sliced
 * 1 large stalk celery, sliced
 * 1 tbsp butter
 * 2 cloves cloves garlic, chopped
 * salt and pepper

Bouquet garni

 * 1 sprig thyme
 * 2 sprigs parsley (tie together)
 * 1 bay leaf
 * ⅓ cup cognac (optional)

Directions

 * 1) Wash, dry, salt and pepper hens and truss.
 * 2) Heat a large heavy pan (e.g Dutch oven bottom), add diced bacon, cook until crisp.
 * 3) Remove bacon, add garlic and hens - brown thoroughly.
 * 4) Remove garlic and hens (keep hens warm).
 * 5) Add sliced vegetables and garni bouquet.
 * 6) Place hens on top of vegetables. Half cover with stock and then wine to almost cover.
 * 7) Bring to a boil and place in the oven.
 * 8) Bake at 350°F for an hour.
 * 9) While the casserole is in the oven, peel white onions and blanch in hot water (or can use canned ones).
 * 10) Sauté mushrooms.
 * 11) When birds are tender, remove from pan and, if desired, flame with cognac.
 * 12) Strain juices into saucepan.
 * 13) Purée vegetables and add to juices.
 * 14) Over high heat, reduce to ½ the original volume.
 * 15) Thicken sauce with a mixture of flour and butter if needed.
 * 16) Check and correct seasoning.
 * 17) Add mushrooms and onions.
 * 18) Pour sauce over birds, cover and heat at least 15 minutes or serve birds and sauce separately. You can stop and here and keep all overnight in the refrigerator.
 * 19) The next day, paint inside and outside of the birds with the sauce.
 * 20) Bake at 350°F for 45 – 60 minutes.
 * 21) There will be no need to thicken sauce.
 * 22) Add mushrooms and onions 15 minutes prior to the end of cooking.