Cornish Hens in Red Wine Sauce


  • 4 Cornish hens
  • 24 pearl onions
  • 4 carrots, cut in julienne
  • 1/4 cup butter
  • 3 tbs flour
  • 1 cup red wine
  • 1/2 cup sherry
  • 1/4 cup brandy
  • 1/2 cup chicken broth
  • 24 button mushrooms
  • 1/4 lb diced bacon
  • kosher salt and fresh cracked black pepper to taste
  • In a large dutch oven, heat the butter.
  • Saute the hens until they are browned. Remove and reserve.
  • Add the vegetables to the butter and saute’
  • Sprinkle with flour, reduce heat and cook for 4 minutes or until golden brown.
  • Return the hens and pour the liquids over.
  • Add the mushrooms and seasonings, and simmer for 20 minutes.
  • In a saute pan, fry the bacon, drain the fat and add the bacon to the hens.
  • Place the hens into a large casserole dish, cover and bane in a preheated 350 degree over for 1 hour.
  • Serve with rice.

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