Henswine

Ingredients:

4 average size cornish game hens (you can split them in half but I don't)

Sauce:
1/4 cup butter
1 cup red wine
1/2 cup sherry
1/4 cup brandy
1/2 cup chicken stock (I use Bovril)
1/2 tsp salt
1/4 tsp pepper

Stuffing:
2-3 tbsp red wine
2 tbsp butter
2 cups bread cubes or large crumbs (I use the packaged kind)
1/2 cup sliced 1/4 inch celery
1/4 cup onion, chopped finely
1/4 tsp marjoram

Method:

Prepare the hens by washing them and removing any left over hair or shafts from under the skin. Salt the cavities of each.

Heat your oven to 375 F.

In a medium sized sauce pan mix together all stuffing ingredients except the wine. I recommend the veggies first then the dry ingredients immediately following. If you need more liquid add the wine. Usually you only need a few tablespoons - I throw em in for flavour anyway).

Stuff the hens and secure the opening with either skewers that have soaked in water for a couple hours (so they avoid burning) or metal skewers or toothpicks, again soaked in water. Place birds in pans breast side up. Tuck under the wings. Rub them down with a little oil. Bake for 1 hour.

In the meantime, in a small saucepan, combine the sauce ingredients. Heat thoroughly until butter is melted. Brush the hens with half the sauce (or until well coated) at the hour mark. Continue baking for 40 - 50 minutes until tender brushing every 10 - 15 minutes. If the hens are getting dark too quick cover loosely with aluminum foil. Serve with the remaining sauce. You may make an extra batch of sauce as a dipping sauce mmmmmmmmmm good.