norgeskog
Washing Up
Again, going through my recipes and want to share the ones I have used in the past but do not cook anymore.
1 Tbs fresh rosemary, or 1 tsp dried
1 Cup dry red wine (I only use white vermouth)
4 game hens, quartered
1/4 cup flour
salt and pepper to taste
1 Tbs chopped fresh parsley 0r 1 tsp dried
1/2 cup butter (or margarine)
1 clove garlic (I used two) crushed
1 lb mushrooms, sliced
Soak rosemary in wine for an hour. Place hens on a paper bag containing flour, salt, pepper, and parsley. Shake to coat. Melt butter and add garlic and cook until just beginning to brown. Add hens and brown quickly and remove to a casserole. Saute mushrooms in remaining butter (add more or some EVOO if needed). Pour over hens in casserole. Pour wine/rosemary over hens and bake at 350 for 30-45 minutes. Makes 4-6 servings depending on appetites and size of hens.
1 Tbs fresh rosemary, or 1 tsp dried
1 Cup dry red wine (I only use white vermouth)
4 game hens, quartered
1/4 cup flour
salt and pepper to taste
1 Tbs chopped fresh parsley 0r 1 tsp dried
1/2 cup butter (or margarine)
1 clove garlic (I used two) crushed
1 lb mushrooms, sliced
Soak rosemary in wine for an hour. Place hens on a paper bag containing flour, salt, pepper, and parsley. Shake to coat. Melt butter and add garlic and cook until just beginning to brown. Add hens and brown quickly and remove to a casserole. Saute mushrooms in remaining butter (add more or some EVOO if needed). Pour over hens in casserole. Pour wine/rosemary over hens and bake at 350 for 30-45 minutes. Makes 4-6 servings depending on appetites and size of hens.
