Fun and game hens
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Slices bacon | |
| ¼ | cup | Onion; minced |
| ⅓ | cup | Mushrooms; chopped |
| 1 | cup | Dry bread crumbs |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Dry white wine |
| 1 | tablespoon | Flour |
| ¼ | cup | Dry white wine |
| ¼ | cup | Black current jelly |
| ⅓ | cup | Walnuts; chopped |
| Salt; to taste | ||
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Sage |
| ¼ | teaspoon | Garlic; minced |
| ⅛ | teaspoon | Sage |
| ¼ | teaspoon | Dry mustard |
| Salt; to taste | ||
Directions
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