Native American Game Hens

Arrange the halved Cornish game hens skin-side up on a large roasting pan, patting them dry with paper towels to ensure even browning.

In a heavy-bottomed pot, melt 4 tablespoons of margarine over medium-high heat and brown the game hen halves in batches, skin-side down first, until golden on both sides (approximately 5-7 minutes per side), then transfer to the roasting pan.

To the same pot, add the remaining 4 tablespoons of margarine and sauté the quartered onions, sliced carrots, and sliced celery until softened (approximately 5 minutes), stirring frequently.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux, cooking out the raw flour taste.

Add the chopped mushrooms, bay leaves, peppercorns, salt, thyme, and rosemary to the vegetable mixture, stirring to combine all ingredients.

Distribute the seasoned vegetable mixture evenly around and over the game hen halves in the roasting pan.

Cover the roasting pan with foil and roast at 375°F (190°C) for 45-50 minutes, basting the hens with pan juices halfway through cooking.

Remove the foil and sprinkle the finely chopped black walnut meats over the hens and vegetables, then return to the oven uncovered for an additional 8-10 minutes until the walnuts are fragrant and the hens are cooked through.

Transfer the game hen halves to a serving platter and strain the pan juices, discarding the bay leaves and peppercorns, then spoon the vegetables and pan sauce around the hens before serving.