Roasted Game Hens Mediterranean
 This
is an old favorite of The Little Woman, who prepares it quite often when
we tire of grilled game hens. She also does it with 4 birds as a
dinner-for-eight, as shown prepared in a paella pan. It is best to
refrigerate the mixed ingredients overnight in a stainless steel bowl,
both to marinate the game hens and to macerate the prunes and apricots.
A rice dish goes nicely with these hens and their jus.
Roasted Game Hens Mediterranean
Yield: 4 servings
See Abbreviations, if needed
· 2
games hens, split w/ backbone removed
· 1.5 oz EVOO
· 5
cloves garlic, minced
· 1.5 T oregano
· 1/3 C prunes, pitted
· 1/3 C dried apricots
· ¼ C
pitted and sliced black olives
· ¼ C
capers, w/ a bit of juice
· 3
bay leaves
· 1/3C brown
sugar
· 2 T
chopped fresh Italian parsley
· 1/3 C red
wine vinegar
· ¼ C
white wine
·
S/P
1. Rub hens with S/P and set aside
2. In a large SSB, combine all the ingredients
except the hens and white wine. Mix
well
3. Place the hens skin-side down in the mix
4. Cover and refrigerate overnight
5. Preheat oven to 350F
6. Arrange hens in a roaster pan, spoon over the marinade and
add white wine
7. Roast for 60 to 90 minutes until hens are golden brown (160F)
8. Transfer the hens to a serving platter
9. Spoon fruit, olives and capers over the hens and keep warm
10. Degrease the roasting pan and deglaze with water
11. On the stovetop, over high heat, reduce the roasting liquid
to serve four generously
12. Remove the bay leaves and pour some jus over the hens on
the serving platter
13. Top the hens with a little parsley before serving
14. Serve remaining jus in a gravy boat
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