-
1
In a large stainless steel mixing bowl, combine herbs, vegetables and 1 bottle + 1 c. Pinot Noir.
-
2
Marinate the game hens in this mix for 2 to 4 hrs.
-
3
Turn the birds at least once to make sure they are proportionately colored.
-
4
Preheat the oven to 400 degrees.
-
5
Remove the vegetables to a large roasting pan with a slotted spoon.
-
6
Add in the remaining wine and the 2 c. chicken broth.
-
7
Place the birds on top of the vegetables.
-
8
Season each bird with salt and freshly grnd pepper.
-
9
Place the roasting pan on top of the stove; bring the liquid to a strong boil.
-
10
Immediately put the hens in the oven.
-
11
Cook for 20 - 25 min turning the birds once.
-
12
When the birds are cooked through and nicely browned, remove them from the oven and let them rest loosely covered with foil.
-
13
Strain the braising liquid through a fine strainer into a 2 qt stainless saucepan.
-
14
Rapidly reduce the liquid over high heat, constantly degreasing as it reduces.
-
15
Continue to reduce till you have approximately 1 1/2 c.. Off heat, whisk in the sweet butter.
-
16
Correct seasoning with salt and freshly grnd pepper to taste.
-
17
Place a game hen on each of 4 hot plates.
-
18
Nap them with the sauce.
-
19
Serve immediately.
-
20
This dish goes very well with California wild rice.
