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