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Title: Fun & Game Hens
Yield: 2 Servings

Ingredients

  -----------------------STEP ONE (STUFFING-----------------------------
      2    slices bacon
    1/4 c  onion; minced
    1/3 c  mushrooms; chopped
      1 c  dry bread crumbs
    1/3 c  walnuts; chopped
      1    salt; to taste
    1/4 ts thyme
    1/4 ts sage
 
  --------------------STEP TWO (BASTING SAUCE---------------------------
      3 tb butter
      2 tb dry white wine
    1/4 ts garlic; minced
    1/8 ts sage
 
  ------------------------STEP THREE (SAUCE-----------------------------
      1 tb flour
    1/4 c  dry white wine
    1/4 c  black current jelly
    1/4 ts dry mustard
      1    salt; to taste

Instructions

Step one: Fry bacon until done. Remove from pan, reserve drippings,
and drain on paper towels. Over medium flame saute‘ onion and
mushrooms in bacon drippings until tender. Remove and combine with
remaining ingredients, tossing lightly. Stuff hens and close
openings with wooden toothpicks. Step two: Preheat oven to 400^.
Melt butter in small pan, add remaining ingredients, mix well. Place
hens, breast-side down, in roasting pan. Brush with basting sauce.
Roast 1 hour; baste occasionally. Remove hens to warm serving
platter, cover loosely, keep warm.
Step three: Pour off all but 2/3 cup drippings from roasting pan.
Place pan on stove top, over medium flame; whisk in flour until
smooth. Cook 2 minutes.
Add remaining ingredients and bring to a boil; reduce flame and
simmer until thickened. Pour sauce into serving boat and pass.
Source: Cooking In The Nude--For Men Only, c1987

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