Cornish Game Hens Bourguignonne

Ingredients

 * 1 	bird per person plus one extra for the plate
 * 1/4 	lb	lean Bacon, diced
 * 2 	small pearl onions per person
 * 1/2 	lb	Mushrooms, sliced
 * chicken stock
 * red wine
 * 1 	medium Onion, sliced
 * 1 	medium carrot, sliced
 * 1 	large stalk celery, sliced
 * 1 	tbsp	butter
 * 2 	clves	cloves garlic, chopped
 * salt and pepper
 * garni bouquet:
 * 1 	sprig	thyme
 * 2 	sprigs	parsley (tie together)
 * 1 	bay leaf
 * 1/3 	cup	cognac (optional)

Directions

 * 1) This one is a wonderful alternative to Turkey or a larger meal... Can be prepared ahead.


 * 1) Wash, dry, salt and pepper hens and truss.


 * 1) Heat a large heavy pan (e.g. dutch oven bottom), add diced Bacon, cook until crisp.


 * 1) Remove Bacon, add garlic and hens - brown thoroughly.


 * 1) Remove garlic and hens (keep hens warm).


 * 1) Add sliced vegetables and garni bouquet.


 * 1) Place hens on top of vegetables.


 * 1) Half cover with stock and then wine to almost cover.


 * 1) Bring to a boil and place in the oven.


 * 1) Bake at 350°F for an hour.


 * 1) While the casserole is in the oven, peel white onions and blanch in hot water (or can use canned ones).


 * 1) Sauté Mushrooms.


 * 1) When birds are tender, remove from pan and, if desired, flame with cognac.


 * 1) Strain juices into saucepan.


 * 1) Purée vegetables and add to juices.


 * 1) Over high heat, reduce to 1⁄2 the original volume.


 * 1) Thicken sauce with a mixture of flour and butter if needed.


 * 1) Check and correct seasoning.


 * 1) Add Mushrooms and onions.


 * 1) Pour sauce over birds, cover and heat at least 15 minutes or serve birds and sauce separately.
 * 2) Can stop and here and keep all overnight in the refrigerator.


 * 1) The next day, paint inside and outside of the birds with the sauce.
 * 2) Bake at 350F for 45 - 60 minutes.


 * 1) There will be no need to thicken sauce.


 * 1) Add Mushrooms and onions 15 minutes prior to the end of cooking.