Ingredients (serves 2):
- 1 Cornish game hen, cut in half lengthwise 3 T. olive oil 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tsp minced fresh thyme 6 fresh figs 5 fresh prune plums, pitted and halved lengthwise (after the season, substitute quince) 2 oz. fresh porcini or shitake mushrooms, halved or quartered, depending on size (Ralph preferred shitake mushrooms) 2 oz. chanterelles, halved or quartered, depending on size
Preheat the oven to 375 F.
Rub the game hen halves all over with 1 T. of olive oil and a little of the salt, pepper and thyme. Set aside.
Combine the figs, prune plums and mushrooms in a bowl. Add the remaining olive oil, salt, pepper and thyme. Mix well.
Sungly pack the game hen halves into a shallow roasting dish with the fruit. Roast for about 45 minutes, or until the juices of the thigh run clear when pierced with a knife. If the meat is done but not yet browned, place under the broiler for 2 to 3 minutes.