Wash cornish game hens and pat dry inside and out. Season with fresh ground black pepper to taste.
Pre-heat oven to 500 degrees. Lower immediately to 350 to start roasting. Roast until internal meat in the center of breast meat is at least 160 degrees.
Remove from oven and allow to rest for 10 minutes - tented with foil to preserve heat.
In a skillet, melt butter on low to medium heat. Add chopped shallots and simmer until lightly colored. Don't allow to burn. Add flour by slowly whisking it in until the combination is smooth and unclumped.
Slowly whisk in Wine and Chicken stock and simmer.
Add sliced Portobello mushrooms and sliced Pear to sauce.
Add a few sprigs of fresh dill.
Allow the sauce to simmer until it thickens to your preference. Salt and pepper to taste.
Sauce should have a slightly peppery and lightly sweet taste.
Serve Cornish Hens and Pour sauce with mushrooms and pear over cornish hens. Add enough sauce that the cornish hens swim lightly in it.