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Cornish Game Hens En Casserole

  Cornish game hens 4 Pound, rinsed (Four About 1 Pound Each Pieces)
  Ground black pepper To Taste
  Soy oil/Corn/vegetable oil 2 Tablespoon
  White onions 8 Small, peeled
  Mushrooms 1 Pound, trimmed and thinly sliced
  Bay leaf 1
  Dried thyme 1⁄2 Teaspoon
  Carrots 4 Medium, peeled and cut into 1/2-inch rounds
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄2 Cup (8 tbs) (Canned Or Homemade)
  Finely chopped fresh parsley 3 Tablespoon
  Salt To Taste

Sprinkle hens with salt and pepper inside and out; truss with string.
Heat oil in Dutch oven over medium-high heat and brown hens all over.
Add onions.
Continue browning hens and onions, turning frequently, about 5 to 7 minutes.
Add mushrooms, bay leaf, and thyme, stir to blend, cover and cook 5 minutes.
Add carrots, wine, and broth, bring to a boil, then cover, reduce heat, and simmer 25 to 30 minutes.
Remove bay leaf and sprinkle with parsley before serving.

Recipe Summary

Main Dish

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