** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Pat dry. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves.
3. Cover and refrigerate overnight to marinate. Preheat oven to 350 degrees F Arrange game hens in 1 or 2 shallow roasting pans.
4. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them.
5. Bake for 1 to 1 1/4 hours, basting frequently, until golden.
6. Juice should look clear when thigh is pricked with a fork.
7. Transfer hens, fruit, olives and capers to a serving platter.
8. Moisten with pan juices and sprinkle with parsley.
9. Pass remaining pan juices in a sauce boat. NOTES: * Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper.
10. I served it last year for Christmas dinner, and it's very good.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Sulfites, Garlic, Natural Sweeteners, Apricot, Alcohol, Vinegar, Olive Oil allergies.