Cornish Game Hens with Red Wine Cranberry Cream Sauce

Little Birds With Big Juicy Flavor!

Served with Wild Rice with dried fruit & pecans

Chopped the pecans, and rough chopping dried cranberries, apricots, and  dates

Celery, onions, garlic,  and fennel–saute in a little butter

Add the dried fruit and continue to saute

Chopped pecans went in next. A closer look

 Added the Wild Rice/Rice Pilaf that was previously cooked

For the sauce–chopped shallots, fresh thyme and sage

Saute those in a pan with a little olive oil

Added some dried cranberries, cream,  chicken broth , and cook together

Add the red wine and continue to simmer

Strain into a bowl

You know what the say–‘birds that get seared together, get eaten together. So I seasoned my little birds up and put a sear on them in a hot cast iron pan with a little oil before going into the oven – 350 for approximately 90 minutes

Oven check…looks like they’re ready to come out

Ring the bell, Dinner is Served

Ahhhhh…..”POP!” Put my feet up and relax

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