Fun & game hens

Yield: 2 Servings

Measure Ingredient
2 \N Slices bacon
¼ cup Onion; minced
⅓ cup Mushrooms; chopped
1 cup Dry bread crumbs
⅓ cup Walnuts; chopped
\N \N Salt; to taste
¼ teaspoon Thyme
¼ teaspoon Sage
3 tablespoons Butter
2 tablespoons Dry white wine
¼ teaspoon Garlic; minced
⅛ teaspoon Sage
1 tablespoon Flour
¼ cup Dry white wine
¼ cup Black current jelly
¼ teaspoon Dry mustard
\N \N Salt; to taste

STEP ONE (STUFFING

STEP TWO (BASTING SAUCE

STEP THREE (SAUCE

Step one: Fry bacon until done. Remove from pan, reserve drippings, and drain on paper towels. Over medium flame saute` onion and mushrooms in bacon drippings until tender. Remove and combine with remaining ingredients, tossing lightly. Stuff hens and close openings with wooden toothpicks. Step two: Preheat oven to 400^.

Melt butter in small pan, add remaining ingredients, mix well. Place hens, breast-side down, in roasting pan. Brush with basting sauce.

Roast 1 hour; baste occasionally. Remove hens to warm serving platter, cover loosely, keep warm.

Step three: Pour off all but ⅔ cup drippings from roasting pan.

Place pan on stove top, over medium flame; whisk in flour until smooth. Cook 2 minutes.

Add remaining ingredients and bring to a boil; reduce flame and simmer until thickened. Pour sauce into serving boat and pass.

Source: Cooking In The Nude--For Men Only, c1987

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