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Autumn Fruit Cornish Hens


8 cornish game hens (each about 1 lb)
12 large garlic cloves, peeled and finely mi, nced
4 tbsp oregano, dried
1 salt (to taste)
1 pepper (to taste)
1 cup red wine vinegar
1/2 cup olive oil
1 cup prunes, pitted
1 cup apricots, dried
1 cup green olives, pitted
1/2 cup capers (plus a bit of the juice)
8 bay leaves
1 cup brown sugar
1 cup white wine, dry
4 tbsp italian parsley (chopped)

Clean hens well under cold water. Pat dry.

In a large bowl, combine hens, garlic, oregano, salt, pepper,
vinegar, oil, prunes, apricots, olives, capers (with juice) and bay
leaves. Cover and refrigerate overnight to marinate.

Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow
roasting pans. Spoon all the marinade over the hens. Sprinkle evenly
with brown sugar and pour wine around them. Bake for 1 to 1 1/4
hours, basting frequently, until golden. Juice should look clear when
thigh is pricked with a fork. Transfer hens, fruit, olives and capers
to a serving platter. Moisten with pan juices and sprinkle with
parsley. Pass remaining pan juices in a sauce boat.


* Cornish game hens stewed in fruit and sugar -- I originally got
this recipe from the Sunday magazine of the local paper. I served it
last year for Christmas dinner, and it s very good. What s more, this
recipe is easy: you just put everything in a bowl, marinate
overnight, then bake until done!

: Difficulty: easy.
: Time: 5 minutes preparation, overnight marinating, 1 hour cooking.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, AT&T-IS, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust





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