FRUIT CORNISH HENS
Cornish game hens stewed in fruit and sugar
I originally got this recipe from the Sunday magazine of the local paper.
I served it last year for Christmas dinner, and it's very good.
What's more, this recipe is easy: you just
put everything in a bowl, marinate overnight, then bake until done!
- 8 Cornish game hens
- 12 large garlic cloves,
peeled and finely minced
- 4 Tbsp dried oregano
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1 cup dried apricots
- 1 cup pitted green olives
- 1/2 cup capers
(plus a bit of the juice)
- 8 bay leaves
- 1 cup brown sugar
- 1 cup dry white wine
- 4 Tbsp Italian parsley
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
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 sauceboat.
5 minutes preparation, overnight marinating, 1 hour cooking.
approximate measurement OK.
UNIX System Development Lab, AT&T-IS, Summit, NJ
Recipe last modified: 26 Dec 86
From: firstname.lastname@example.org (Nancy Mintz)
Subject: RECIPE: Fruit Cornish hens
Date: 27 Feb 87 08:48:24 GMT
Organization: Unix System Dev., ATT-IS, Summit, New Jersey, USA
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