Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 4 cornish game hens (each approximately 22 oz) or partridges
- 1 medium yellow onion
- 1 stick celery
- 2 carrots
- 2 tomatoes
- 1 bay leaf
- Spanish olive oil for saute
- 4 oz brandy
- 8 oz dry white wine
- 1/2 -3/4 lb mushrooms (brown or white)
- salt and pepper to taste
Chop the onion, celery and carrots into medium-sized pieces. Chop the tomatoes. Set all vegetables aside in a bowl.
Place the hens in a large roasting pan or casserole dish and baste with olive oil and season with salt and pepper. Place in an oven to roast at 400 degrees. When they begin to brown, arrange the vegetables and bay leaf around the hens. Return to oven to roast another 10 minutes.
Remove the hens from the oven and pour the wine around them, adding enough water to completely cover the bottom of the roasting pan. The water should be about 1/4" deep.
Lower the oven temperature to 350 degrees and continue roast for about 1-1 1/2 hours, turning the hens as needed. While the hens are roasting, wash the mushrooms and trim the stems as needed. Allow to drain/dry in a colander.
When the hens are done, turn off oven. Remove hens from oven and transfer them to a serving platter and return to oven to keep warm while you prepare the mushrooms.
Saute the mushrooms in a large frying pan in hot olive oil for about 5 minutes. When done, arrange the mushrooms around the hens on the serving platter. Serve with home-fried potatoes.