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.