Clay Pot Stuffed Cornish Game Hens
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Serves/Makes: 3
Ready in: > 5 hrs
- 3 cornish game hens
- arrowroot
***Marinade***
- 1/4 cup red table wine
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 clove garlic, pressed
- 1 teaspoon salt
- 1/4 cup Curacao
***Stuffing***
- 12 prunes, cooked and chopped
- 1/3 cup brown rice, COOKED IN
- 1 cup water
- 1 teaspoon grated fresh ginger root
- 1 teaspoon cloves
- salt, to taste
- black pepper, to taste
- 1 onion, chopped fine
Combine all 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 clay pot, top and bottom, in water for 15 minutes. Place hens in the clay pot and pour the reduced marinade over them. Place covered pot in a cold oven. Set temperature to 480 degrees F. Cook 45 minutes. 5 minutes before hens are done, remove clay pot from the 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. Serve the sauce over the hens. Recipe Source: \"The Clay-Pot Cookbook\" by Georgia MacLeod
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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