Tangerine Hens

Preheat oven to 375°F. Rinse the Cornish game hens under cold water and pat dry with paper towels, inside and out.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced onion, chopped mushrooms, and minced garlic, stirring occasionally until softened, about 5 minutes.

Stir in the chopped pecans and cook for 1 minute until fragrant. Remove from heat and set aside as the stuffing.

Loosely stuff each Cornish hen with the pecan-mushroom mixture, dividing evenly. Rub the outside of each hen with remaining 2 tablespoons of butter and season with salt.

Place the hens breast-side up in a roasting pan. Roast in the preheated oven for 40-45 minutes, until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165°F.

While the hens roast, combine the fresh squeezed orange juice, Zinfandel wine, chopped tangerines, soy sauce, and honey in a saucepan. Bring to a simmer over medium-low heat and cook until slightly reduced and syrupy, about 10-15 minutes.

Transfer the roasted hens to a serving platter and pour the tangerine-wine sauce over and around them. Serve immediately while hot.