Marinated Cornish Hen
In a pot, heat the olive oil and seal the cornish hens on all sides. Remove and set aside. In the same pot, using the same olive oil, add the onions, garlic and carrots. Cook until the onions are golden and translucent. Add the wine, pepper, thyme and bay leaves and stir. Add the Cornish hens and cook on low heat for an hour and a half to two hours. Remove the bay leaves.
In a separate pan, sautee the shitake mushrooms for _____ minutes.
Serve the Cornish hens with the shitake mushrooms.
8 cornish hens, cleaned
2 medium onions, julienned
1 tablespoon of store-bought smoked garlic paste
10 to 15 baby carrots or 4 medium-sized carrots, chopped into rings
2 cups white wine
1 teaspoon of black pepper grounds
1 teaspoon of pink pepper grounds
2 springs of thyme
2 bay leaves
3 tablespoons olive oil
200 grams of shitake mushrooms, quartered
Cornish hens have a smooth, firm texture in their meat and so they need a wine that is equally smooth and structured to accompany them. This Pinot Noir is the perfect match because of its light body and very rich acidic finish.