Stuffed Cornish Game Hens
|Cornish game hens||3|
|Red wine||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Curacao||1⁄4 Cup (4 tbs)|
|Prunes||12 , chopped|
|Brown rice||1⁄3 Cup (5.33 tbs) (Cooked In 1 Cup Water)|
|Grated ginger root||1 Teaspoon|
|Onion||1 , chopped|
Combine all the ingredients for the marinade (except the Curacao) and marinate the Cornish game hens for 24 hours, basting often.
When ready to cook, drain the hens, and reserve the marinade.
Combine all the ingredients for the stuffing and stuff the hens.
Pour the reserved marinade into a saucepan and cook under high heat, stirring constantly until marinade is reduced to half its original quantity.
Presoak pot, top and bottom, in water for 15 minutes.
Place hens in the pot and pour over the reduced marinade.
Place covered pot in a cold oven.
Set temperature to 480 degrees.
Cook 45 minutes.
Five minutes before hens are done, remove pot from oven and pour off the liquid into a saucepan.
Return the pot, uncovered, to the oven for the final 5 minutes of cooking.
Meanwhile, bring the liquid to a boil and thicken with arrowroot, then add the Curacao and return to a boil.