Main Course - Fabulous Fowls
Roast Cornish Hen stuffed with Prunes and Pork
Pair with 2005 O'Brien Estate Merlot
Serves 4
Ingredients:
4 cornish game hen / poussin
1 1/4 cup pitted prunes - halved
1 cup armagnac / other brandy
8 tbsp unsalted butter (1 stick)
2 yellow onions - diced
4 celery stalks - diced
8 garlic cloves - minced (plus additional for seasoned butter)
2 tbsp olive oil
1/2 lb ground pork (lean)
2 tsp chopped fresh thyme (plus additional for seasoned butter)
1 tsp freshly grated nutmeg (plus additional for seasoned butter)
salt and freshly ground black pepper
Method:
Preheat oven to 500 deg F.
Preheat oven to 500 deg F.
Soak prunes in brandy for 1 hour until they soften and plump.
Melt 4 tbsp butter over medium heat and cook onions until translucent.
Add celery, garlic and cook until fragrant.
Set aside.
Heat olive oil over a medium heat, add pork.
Cook pork until cooked though stir often, approx. 10 minutes.
Add onion celery mixture, prunes and their liquid, thyme and nutmeg.
Season the stuffing with salt and GBP.
Melt remaining 4 tbsp butter, season with salt , GBP, garlic, thyme, nutmeg.
Set aside.
Stuff birds with prune and pork mixture.
Tie bird closed with string or a skewer.
Season bird with salt and GBP.
Place on roasting rack.
Roast for 15 minutes.
Reduce heat to 400 deg F.
Cook until birds are cooked through and juices run clear, approx. 30 min.
Baste birds during cooking with seasoned butter.
Allow birds to rest for 10 before you slice.
Cut bird lengthwise to reveal stuffing and serve.
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