Native American Game Hens
OtherVegetarianIntermediate30 min
Ingredients
Servings
4
- 4 Cornish game hens, split in 1/2
- 2 onions, quartered
- 2 bay leaves
- 12 peppercorns
- 2 small carrots, sliced
- 2 stalks celery, sliced
- 2 tsp salt
- 8 tbs margarine
- 1 tsp thyme
- 0.5 tsp rosemary
- 0.5 cup chopped mushrooms
- 4 tbs flour
- 4 tbs black walnut meats, finely chopped
Instructions
- 1
Place hens in a large pot and barely cover with
- 2
water. Add bay leaf, onion, carrot, celery, salt, and
- 3
peppercorns. Bring to rolling boil, turn down heat
- 4
and simmer for about 30 minutes. Remove birds
- 5
from broth and reserve broth. Using a large skillet,
- 6
sauté the birds in 4 tbs of margarine until golden.
- 7
Place birds into Dutch oven, sprinkle with thyme and
- 8
rosemary and bake slow for 30 minutes. Bring broth
- 9
to rolling boil and cook down to 4 cups. Sauté
- 10
mushrooms in large skillet with remaining margarine.
- 11
Add broth and flour. Stir well. Add chopped
- 12
1walnuts. Serve with birds over cooked brown rice.
Tags
soupamericangeezer-cookbookother
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