INGREDIENTS

INSTRUCTIONS

In a large stainless steel mixing bowl, combine herbs, vegetables and
1 bottle + 1 cup Pinot Noir. Marinate the game hens in this mixture
for 2 to 4 hours. Turn the birds at least once to make sure they are
evenly colored. Preheat the oven to 400 degrees. Remove the  vegetables
to a large roasting pan with a slotted spoon. Add the  remaining wine
and the 2 cups chicken broth. Place the birds on top  of the
vegetables. Season each bird with salt and freshly ground  pepper.
Place the roasting pan on top of the stove; bring the liquid  to a
strong boil. Immediately put the hens in the oven. Cook for 20 -  25
minutes turning the birds once. When the birds are cooked through  and
nicely browned, remove them from the oven and let them rest  loosely
covered with foil. Strain the braising liquid through a fine  strainer
into a 2 quart stainless saucepan. Rapidly reduce the liquid  over high
heat, constantly degreasing as it reduces. Continue to  reduce until
you have approximately 1 1/2 cups. Off heat, whisk in  the sweet
butter. Correct seasoning with salt and freshly ground  pepper to
taste. Place a game hen on each of 4 warm plates. Nap them  with the
sauce. Serve immediately. This dish goes very well with  California
wild rice. Posted to FOODWINE Digest  by =Mark  <mstevens@EXIT109.COM>
on Sep 9, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3121
Calories From Fat: 1832
Total Fat: 203.3g
Cholesterol: 1363.2mg
Sodium: 3532.3mg
Potassium: 5422.5mg
Carbohydrates: 62g
Fiber: 18.6g
Sugar: 15.8g
Protein: 253.9g