Native American Game Hens

Native American Game Hens

Ingredients:
4 Cornish game hens, split in 1/2
2 onions, quartered
2 bay leaves
12 peppercorns
2 small carrots, sliced
2 stalks celery, sliced
2 tsp salt
8 tbs margarine
1 tsp thyme
1/2 tsp rosemary
1/2 cups chopped mushrooms
4 tbs flour
4 tbs black walnut meats, finely chopped

Directions:
Place hens in a large pot and barely cover with
water. Add bay leaf, onion, carrot, celery, salt, and
peppercorns. Bring to rolling boil, turn down heat
and simmer for about 30 minutes. Remove birds
from broth and reserve broth. Using a large skillet,
sauté the birds in 4 tbs of margarine until golden.
Place birds into Dutch oven, sprinkle with thyme and
rosemary and bake slow for 30 minutes. Bring broth
to rolling boil and cook down to 4 cups. Sauté
mushrooms in large skillet with remaining margarine.
Add broth and flour. Stir well. Add chopped
1walnuts. Serve with birds over cooked brown rice.
SPICY HOT CHICKEN MARINADE