Braised Game Hen Stew

Grocery Outlet has frozen Game Hens for less than $2 each, so I got some recently, thawed them, then improvised this dish last night.

Braised Game Hen Stew

5 Shallots

2 Game Hens

Half Pound Mushrooms

9 Fingerling Potatoes

Aromatics:

5 Cloves Garlic

Zest & Juice of a Meyer Lemon

A Rough Chopped Salt-Cured Anchovy

1-2 Tablespoons of Smoked Paprika

Pinch of Saffron soaked in 1/4 cup room temp water

Splash of Wine, Port, Sherry or Madeira

Caramelize shallots in light oil, then set aside.

Drain, rinse & lightly salt the game hens. Cut in half down the spine. Brown on one side then the other in the dutch oven or pan you've used just now to brown the onions. Rough chop mushrooms, and add all at once the hens are browned. Then add the potatoes (if they seem a bit big, you can chop em in half) and everything else in the order it appears in the list above. Add the browned onions, a liberal splash of Extra Virgin Olive Oil, then cover dutch oven or pan, then cook in a preheated 350 F oven for 40 minutes, stirring & turning once halfway. Most of the juices will be rendered from the poultry itself. 

Serve with green leafy vegetables and perhaps a small bit of brown or wild rice. I encourage readers to add their own improvisations to this. I'm thinking olives, capers and maybe even some dried fruit would be good.