Braised Cornish Game Hens With Pinot Noir And Tarragon Recipe
Servings: 1
Ingredients
- 4 x Cornish game hens
- 2 bot Robert Mondavi Pinot Noir
- 2 med Yellow onions, peeled and sliced
- 4 sprg minced fresh tarragon (up to 5)
- 3 x Cloves garlic, peeled and coarsely minced
- 1 x Hand-full parsley, coarsely minced
- 3 x Carrots, peeled and diced
- 2 stalk of celery, washed and diced
- 2 c. Chicken broth
- 3 Tbsp. Sweet butter, chilled Salt and freshly grnd pepper
Directions
- In a large stainless steel mixing bowl, combine herbs, vegetables and 1 bottle + 1 c. Pinot Noir. Marinate the game hens in this mix for 2 to 4 hrs. Turn the birds at least once to make sure they are proportionately colored.
- Preheat the oven to 400 degrees. Remove the vegetables to a large roasting pan with a slotted spoon. Add in the remaining wine and the 2 c. chicken broth. Place the birds on top of the vegetables. Season each bird with salt and freshly grnd 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 min 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 qt stainless saucepan. Rapidly reduce the liquid over high heat, constantly degreasing as it reduces. Continue to reduce till you have approximately 1 1/2 c.. Off heat, whisk in the sweet butter.
- Correct seasoning with salt and freshly grnd pepper to taste. Place a game hen on each of 4 hot plates. Nap them with the sauce. Serve immediately. This dish goes very well with California wild rice.
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