Yield: 1 Servings
|4||Cornish game hens|
|2||Bottles Robert Mondavi Pinot Noir|
|2 mediums||Yellow onions; peeled and sliced|
|4||Sprigs chopped fresh tarragon (up to 5)|
|3||Cloves garlic; peeled and coarsely chopped|
|1||Hand-full parsley; coarsely chopped|
|3||Carrots; peeled and diced|
|2||Stalks of celery; washed and diced|
|2 cups||Chicken broth|
|3 tablespoons||Sweet butter; chilled|
|Salt and freshly ground pepper|
In a large stainless steel mixing bowl, combine herbs, vegetables and 1 bottle + 1 cup Pinot Noir. Marinate the game hens in this mixture for 2 to 4 hours. Turn the birds at least once to make sure they are evenly colored.
Preheat the oven to 400 degrees. Remove the vegetables to a large roasting pan with a slotted spoon. Add the remaining wine and the 2 cups chicken broth. Place the birds on top of the vegetables. Season each bird with salt and freshly ground pepper. Place the roasting pan on top of the stove; bring the liquid to a strong boil. Immediately put the hens in the oven.
Cook for 20 - 25 minutes turning the birds once. When the birds are cooked through and nicely browned, remove them from the oven and let them rest loosely covered with foil. Strain the braising liquid through a fine strainer into a 2 quart stainless saucepan. Rapidly reduce the liquid over high heat, constantly degreasing as it reduces. Continue to reduce until you have approximately 1½ cups. Off heat, whisk in the sweet butter.
Correct seasoning with salt and freshly ground pepper to taste. Place a game hen on each of 4 warm plates. Nap them with the sauce. Serve immediately. This dish goes very well with California wild rice.
Posted to FOODWINE Digest by =Mark <mstevens@...> on Sep 9, 1997