8 Cornish game hens (each about 1 lb)
12 large Garlic cloves, peeled and finely minced
4 tablespoons Oregano, dried
Salt (to taste)
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 Bay leaves
1 cup Brown sugar
1 cup White wine, dry
4 tablespoons Italian parsley (chopped)
Yield: 8 servings
Clean hens well under cold water. Pat dry. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate. Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1-1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauce boat.