Cornish Game Hens Stuffed With Apricots & Prunes

Directions

1. 1
   Heat the oil in the pressure cooker.
2. 2
   Brown the hens well on both sides.
3. 3
   Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
4. 4
   Truss the hens and set aside.
5. 5
   In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
6. 6
   Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
7. 7
   Place the hens side by side in the sauce.
8. 8
   (You may need to put one hen on its side) Place the sweet potatoes on top Lock the lid in place and over high heat bring to high pressure.
9. 9
   Adjust the heat to maintain high pressure and cook for 10 minutes.
10. 10
    Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.
11. 11
    Transfer the hens to a platter; remove the trussing.
12. 12
    Reserve in a warm place.
13. 13
    Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
14. 14
    Serve in a sauce boat, or pour over the stuffed hens.