Pork Stuffed Cornish Hen

This dish features Cornish hens stuffed with a savory mixture of ground pork, prunes soaked in brandy, and aromatic vegetables. The rich, buttery flavors and tender meat make it a perfect pairing for the 2022 PlumpJack Merlot, Napa Valley.

• 2 cups pitted prunes, halved
• 1 cup brandy (or other dark liquor)
• 1 stick of unsalted butter
• 6-10 cloves of garlic, minced
• 2 yellow onions, diced
• 4 stalks of celery, chopped
• 2 tablespoons grapeseed or avocado oil
• ½ pound ground pork
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• 4 one-pound Cornish hens

1. Soak the Prunes: Place the pitted prunes in a bowl and cover them with brandy or your choice of dark liquor. Allow them to soak for one hour until softened.
2. Prepare the Stuffing: In a sauté pan, melt half of the butter over medium heat. Add the diced onions and cook for about 10 minutes or until they become translucent. Stir in the minced garlic and chopped celery, cooking until the garlic becomes aromatic, about 1-3 minutes. Remove this mixture from the pan and set it aside.
3. In the same pan, heat the grapeseed or avocado oil over medium heat. Add the ground pork and cook until it is no longer pink. Return the onion and celery mixture to the pan, and add the soaked prunes along with their soaking liquor, thyme, and nutmeg. Season the stuffing with salt and pepper to taste.
4. Prepare the Hens: Preheat the oven to 500°F. In a separate saucepan, melt the remaining half stick of butter. Infuse this butter with additional salt, pepper, garlic, thyme, and nutmeg for basting. Set aside.
5. Generously stuff each Cornish hen with the prepared pork mixture. Use thread or skewers to close the cavity of each bird. Lightly season the exterior of the hens with salt and pepper, then place them in a roasting pan.
6. Roast the Hens: Roast the hens in the preheated oven for 15 minutes, then reduce the oven temperature to 400°F. Continue roasting until the juices run clear and a meat thermometer inserted into the thickest part of the bird reads 165°F. Baste the hens occasionally with the seasoned butter.
7. Rest and Serve: Once the hens are fully cooked, remove them from the oven and let them rest for 15-20 minutes. Before serving, remove the thread or skewers and cut each hen in half lengthwise to reveal the decadent stuffing. Enjoy!