Title: Braised cornish game hens with pinot noir and tarragon
 Categories: None
      Yield: 1 Servings
 
      4    Cornish game hens
      2    Bottles Robert Mondavi Pinot
           -Noir
      2 md Yellow onions; peeled and
           -sliced
      4    Sprigs chopped fresh
           -tarragon (up to 5)
      3    Cloves garlic; peeled and
           -coarsely chopped
      1    Hand-full parsley; coarsely
           -chopped
      3    Carrots; peeled and diced
      2    Stalks of celery; washed and
           -diced
      2 c  Chicken broth
      3 tb Sweet butter; chilled
           Salt and freshly ground
           -pepper
 
  In a large stainless steel mixing bowl, combine herbs, vegetables and
  1 bottle + 1 cup Pinot Noir. Marinate the game hens in this mixture
  for 2 to 4 hours. Turn the birds at least once to make sure they are
  evenly colored. Preheat the oven to 400 degrees. Remove the
  vegetables to a large roasting pan with a slotted spoon. Add the
  remaining wine and the 2 cups chicken broth. Place the birds on top
  of the vegetables. Season each bird with salt and freshly ground
  pepper. Place the roasting pan on top of the stove; bring the liquid
  to a strong boil. Immediately put the hens in the oven. Cook for 20 -
  25 minutes turning the birds once. When the birds are cooked through
  and nicely browned, remove them from the oven and let them rest
  loosely covered with foil. Strain the braising liquid through a fine
  strainer into a 2 quart stainless saucepan. Rapidly reduce the liquid
  over high heat, constantly degreasing as it reduces. Continue to
  reduce until you have approximately 1 1/2 cups. Off heat, whisk in
  the sweet butter. Correct seasoning with salt and freshly ground
  pepper to taste. Place a game hen on each of 4 warm plates. Nap them
  with the sauce. Serve immediately. This dish goes very well with
  California wild rice.