Cornish Game Hens with Onions

I just love Cornish Game Hen, although they can be expensive to buy. The sweetness of the onion mixture compliments the hen nicely.

9 tbsp. butter
3 large onions
6 tbsp sugar
1 c. red cooking wine (or dry red wine)
3 Cornish Game Hens, quarted, backbone removed
1/4 c. sherry wine vinegar
1 1/2 c. chicken stock
2 tbsp. flour
Chopped fresh parsley

Melt 3 tbsp. butter in large pan over med-high heat. Add onions & 3 tbsp. sugar. Cook until onions are golden, stirring after 15 mins. Reduce heat to med-low. Add wine & cook until onions are very tender and mixture is reduced to a thick jam-like consistancy, stirring frequently, about 40 mins. Set onion mixture aside.

Pre-heat oven to 450F. Melt 2 tbsp. butter in heavy large skillet over med-high heat. Add hen quarters & brown well on all sides, about 8 mins. Reserve skillet. Place hens on rimmed baking sheet. Sprinkle with salt & pepper. Bake until cooked through, about 20 mins.

Transfer hens to bowl, cover, keep warm. Add drippings from pan, vinegar and remaining 3 tbsp. of sugar to skillet used to brown hens. Bring to boil, scraping up any brown bits. Add stock & bring to a boil. Mix remaining 4 tbsp. of butter & flour in a small bowl, forming a paste. Whisk paste into stock mixture, boil until thickend to a sauce consistancy, about 3 mins. Salt & pepper to taste.

Rewarm onion mixture. Place one hen on each plate. Arrange onions around hens. Spoon sauce over, sprinkle with parsley. Serve.

Serves 6

Enjoy,
Myrna