2 game hens, cut in halves
3 tbsp. olive oil
2 onions, sliced
4 cloves garlic, chopped
1 quart whole tomatoes (more or less)
2 carrots, grated
1/4 tsp. oregano
salt and pepper, to taste

First cut the birds in half, then brown in olive oil in a deep saucepan or Dutch oven. Add two medium sized sliced onions and sauté in same oil, add garlic.

Pour in a quart of tomatoes, two grated carrots, oregano, salt and pepper to taste. When this comes to a boil ladle over the game hen and let it simmer slowly for 90 minutes.

Twenty minutes before serving, add a few pinches of paprika and two tablespoons of grated Parmesan cheese. If the gravy is too thin, thicken with some flour 15 minutes before serving. Any leftovers may be served the following day over pasta.

Variation: Use small chickens or quail instead of game hens.

Submitted by: Belle