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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Autumn Fruit Cornish Hens

Recipe Tags: Fruit Recipes

Date Added: January 04, 2014

Ingredients:

8 Unit Corn 8 Unit Cornish game hens (each about 1 lb)
12 Cloves Of Garlic 12 Clove Of Garlic peeled and finely minced
4 Tablespoons Oregano 4 Tablespoons Oregano dried
1 Unit Salt 1 Unit Salt (to taste)
1 Unit Pepper 1 Unit Pepper (to taste)
1 Cup Red Wine Vinegar 1 Cup Red wine vinegar or balsamic vinegar
1/2 Cup Olive Oil 1/2 Cup Olive oil or lard
1 Cup Prunes 1 Cup Prunes pitted
1 Cup Apricot 1 Cup Apricots dried
1 Cup Green Olives 1 Cup Green olives pitted
1/2 Cup Capers 1/2 Cup Capers (plus a bit of the juice)
8 Unit Bay Leaves 8 Unit Bay leaves finely chopped
1 Cup Brown Sugar 1 Cup Brown sugar heaping
1 Cup White Wine 1 Cup White wine dry
4 Tablespoons Italian Parsley 4 Tablespoons Italian parsley (chopped)
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Directions:

1. Clean hens well under cold water.

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.
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