Autumn Fruit Cornish Hens

• 1 pound cornish game hens eight in total
• 12 cloves garlic minced
• 4 tablespoons oregano dried
• 1 x salt to taste
• 1 x black pepper to taste
• 1 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup prunes pitted
• 1 cup apricots, dried
• 1 cup green olives pitted
• 1/2 cup capers plus a bit of the juice
• 8 each bay leaves
• 1 cup brown sugar
• 1 cup white wine dry
• 4 tablespoons italian parsley chopped

1. Clean hens well under cold water.
2. Pat dry.
3. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves.
4. Cover and refrigerate overnight to marinate.
5. Preheat oven to 350F (180C).
6. Arrange game hens in 1 or 2 shallow roasting pans.
7. Spoon all the marinade over the hens.
8. Sprinkle evenly with brown sugar and pour wine around them.
9. Bake for 1 to 1 1/4 hours, basting frequently, until golden.
10. Juice should look clear when thigh is pricked with a fork.
11. Transfer hens, fruit, olives and capers to a serving platter.
12. Moisten with pan juices and sprinkle with parsley.
13. Pass remaining pan juices in a sauce boat.
14. NOTES:

game hens, garlic, oregano dried, salt, black pepper, red wine vinegar, olive oil, prunes pitted, green olives, capers, bay leaves, brown sugar, white wine, italian parsley

Taken from recipeland.com/recipe/v/autumn-fruit-cornish-hens-4226 (may not work)