Marinated Cornish Game Hens
By Daniel Rogov
In a large shallow flameproof casserole heat the oil and in this saute the birds slowly until well browned on all sides. Transfer the birds to a preheated platter.
In the same casserole saute together the onion, garlic, spring onions and carrots just until the onions are translucent. Add the bay leaves, parsley sprigs, salt, thyme, peppercorns, celery and saffron and stir together well. Stir in the vinegar, stock and wine, return the birds to the casserole, cover and simmer 45 minutes.
Transfer the birds to a separate flameproof shallow casserole dish. Reduce the cooking liquids in the large casserole dish by boiling rapidly for 5 minutes and then pour the liquid over the birds. Cover, let come to room temperature, and refrigerate for 3 - 4 days before serving, turning the birds occasionally during the marinating period. (The dish may remain in the refrigerator for up to 7 days before serving).
To serve remove from the refrigerator, let come to room temperature and garnish with lemon slices, chopped parsley and watercress.
(Serves 4 - 6)
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Rogov's Ramblings