1 Cornish game hen (about 1 1/2 lbs.) rinsed and patted dry
6 sm. onions, peeled
2 tbsp. butter
1 c. reg. strength beef broth
1/2 c. dry red wine
1 tbsp. Dijon mustard
1/2 tsp. dry basil leaves
3 slender carrots, peeled and halved
1/2 lb. spinach, washed well

Cut game hen in half through back and breast. Brown hen and onions well in butter, uncovered, about 15 minutes. Lift out bird and onions and set aside.

Stir broth into pan and boil on high until reduced to 1/3 cup. Blend in wine, mustard and basil. Return hen and onions to pan. Add carrots. Simmer, covered, 15-20 minutes. Move ingredients to one side of pan. Push spinach into broth and stir until wilted. Serve hen and vegetables with broth.