This recipe is from my Brother in Law Gary Burton. He is no longer with us but he was a great cook and he is the reason I am a chef today. I have tried to recreate this recipe and I had no success. Gary made me a mini cookbook for “Silky-Legged Females” all the way back in 1991. I have moved several times and I thought I had lost the book but I found it so here it goes.

Roast Cornish Game Hens
In Vinaigrette sauce

Buy one game hen for each two people, plus one extra hen

At least two hours ahead of time, prepare the sauce as follows:

1/2 cup Vegetable Oil
1/2 Cup Semi-Dry white wine, or Zinfandel
1/2 Cup vinegar ( a good wine vinegar or tarragon vinegar)
one whole bunch green onions, cleaned and sliced
( include 2/3 of the green part too)
about 1 tablespoon of each of the following herbs:
Tarragon
Savory
Marjoram
about 1/2 tsp of pepper & salt
(be sure to crush dried herbs well and pick out the stems of savory)

swoosh all this together in a carafe’ and leave in a warm place until game hens are ready

Cut the hens in half, lengthwise
wash all sides of pieces, and trim off excess fat
rub pieces all over with fresh lemon juice
brush with melted butter containing black pepper and ground marjoram
Brown pieces in a heavy skillet of butter and oil
Leave pieces bone side down, and roast at 350 degrees, for about 45 minutes,
or until legs move freely. (you can stand them up after browning if needed)
If you have more that two hens, increase time by 5 minutes each.

Serve with wild rice, and pour the sauce over the hens and rice.