Autumn fruit game hens

serves 8
ingredients
8 Cornish game hens
12 garlic cloves, crushed
4 tablespoons chopped
fresh oregano
200ml/7fl oz red wine vinegar
150ml/1/4pt olive oil
200g/7oz prunes, pitted
175g/6oz dried apricots
150g/5oz pitted green olives
50g/2oz capers, rinsed
and drained
8 bay leaves
175g/6oz soft brown sugar
225ml/8fl oz dry white wine
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper

• Clean the hens well under running cold water. Pat dry with kitchen
paper. In a large bowl, combine the hens, garlic, oregano, vinegar, oil,
prunes, apricots, olives, capers and bay leaves. Season with salt and
pepper. Cover and marinate in the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4. Arrange the game hens
in shallow roasting tins. Spoon the marinade over the top. Sprinkle
evenly with the brown sugar, and pour the wine around them. Roast for
1–11⁄4 hours, basting frequently, until golden.
• Transfer the hens, fruit, olives and capers to a serving platter. Moisten
with the pan juices and sprinkle with the parsley. Serve hot, passing
around the remaining pan juices in a sauceboat.
ingredients
8 Cornish game hens
12 garlic cloves, crushed
4 tablespoons chopped
fresh oregano
200ml/7fl oz red wine vinegar
150ml/1/4pt olive oil
200g/7oz prunes, pitted
175g/6oz dried apricots
150g/5oz pitted green olives
50g/2oz capers, rinsed
and drained
8 bay leaves
175g/6oz soft brown sugar
225ml/8fl oz dry white wine
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper