Pajaro De Pedro

This came from a Cuban book "A Taste of Old Cuba". I changed it a bit as I didn't have pigeons to eat but instead cornish game hen.

• Ready In: 2 hrs 30 mins
• Serves: 8
• Yields: 1 Cornish Game Hen

Ingredients

• 1⁄4 cup lime juice
• 1⁄4 cup  orange juice
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 8  Cornish hens
• 1⁄2 cup  lard or 1⁄2 cup canola oil
• 8  slices  Cuban bread or 8  slices  French bread
• 40  almonds, blanched and peeled
• 8  onions, peeled and chopped
• 3  garlic cloves, peeled and minced
• 1⁄2 cup tomato sauce
• 2  cups chicken broth
• 1  cup dry red wine

Directions

1. Combine the orange juice, lime juice, salt and pepper in a container (or zip lock bag) capable of marinating. Add the birds, distribute the marinade and refrigerate for 2 hours.
2. In a large dutch oven, melt the lard or oil over medium heat.
3. Remove the birds from the marinade and dry them. Discard the marinade. Brown each of the birds in the dutch oven and then set them aside.
4. Fry the bread slices in the dutch oven until browned on both sides and set them aside on paper towels. Using a mortar and pestle or food processor, mash the bread and the almonds into a paste and set aside.
5. Saute the onions until translucent, about 3 minutes. Return the birds to the dutch oven. Add the garlic and cook 2 minutes more.Stir in the tomato sauce, broth and wine. Cover the pan, reduce the heat to low and simmer for about 2 hours, until the birds are tender.
6. Transfer the cooked birds to a serving dish and cover with foil to keep warm.
7. Stir the bread mixture into the pan juices and cook over low heat. When the sauce has thickened, spoon it over and around the birds.
8. Serve and enjoy.