I have never really been one to make small birds. This is the third time since starting this blog. I think I am getting the hang of it.
My daughter thinks it’s fun that we all get our own bird. So, yes, I did alter the recipe a bit to ensure that we each had a hen.
The birds cook very nicely in the allotted cooking time. The meat is cooked through, but still moist.
The sauce is great. I used a dry Chardonnay for the wine. The shallots and mushrooms cook down nicely and soak up some of the wine flavor.
I would honestly add a little of a flour slurry after removing the birds to thicken up the sauce a bit. It was very thin, but still tasty. I think it would have been better just a touch thicker.
I served the hens with the Spinach Casserole. It was a nice dinner. I think it would be great for company - for some reason little birds impress!
ROCK CORNISH GAME HENS
2 Small Game Hens
3 Tablespoons Butter
3 Tablespoons Olive Oil
2 Cups White Table Wine
Salt and Pepper to Taste
6 Chopped Shallots
2 Cups Button Mushrooms
Heat butter and oil in a heavy pan. Brown the hens on all sides. Add wine and salt and pepper to taste. Cover and cook for 20 minutes. Add shallots and mushrooms. Cook an additional 20 minutes. Serve the birds with sauce poured overtop.
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