Cornish game hen

Method

When cutting up the hen, keep the wings attached to the half-breasts for a yield of 6 pieces. Cut the second joints off of the wings. Discard them or save for stock. Slice the sausage into 1/2 inch rounds. Mince the onions, quarter the tomatoes and chop the garlic.

Remove the excess moisture from the hen with paper towels. Heat up a Dutch oven over a medium flame. Add 2 Tbl clarified butter to the pot. Brown the hen pieces on all sides. Remove the hen, and degrease the pot. Add 2 Tbl of clarified butter in the pot. Brown the sausage lightly. Remove the sausage. Sprinkle in the flour and whisk it constantly until its rawness dissipates. Adjust the flame to medium-low and, add the onions. Sweat the onions down in the roux. When the onions are translucent, throw in the white wine, tomatoes, Tabasco, thyme and garlic. Scrape the bottom of the pan to liberate the fond. Season to taste with salt and pepper. Return the hen and sausage to the pot. Bring the contents to a boil, cover and simmer very slowly for 30-35 minutes. Serve over rice.