2 ounces whole butter, plus
4 ounces whole butter, melted
3 ounces onion, fine dice
6 ounces mushrooms, chopped
1 1/2 cups wild rice, cooked
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
salt and pepper, to taste
6 rock cornish game hens
Servings: 6
1. Sauté the onions and mushrooms in 2 ounces (60 grams) of melted butter until tender. Cool.
2. Stir in the rice and herbs and season to taste with salt and pepper.
3. Stuff the cavity of each hen loosely with the rice mixture. Truss and place in a roasting pan.
4. Brush the hens with the remaining butter and season with salt and pepper. Roast at 400ºF (200ºC) for 15 minutes.
5. Reduce the oven temperature to 300ºF (150ºC) and roast until the juices run clear, approximately 30 minutes. Baste two or three times with melted butter.
6. Serve the hens with a pan gravy or a sauce made separately, such as mushroom sauce.
4 ounces whole butter, melted
3 ounces onion, fine dice
6 ounces mushrooms, chopped
1 1/2 cups wild rice, cooked
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
salt and pepper, to taste
6 rock cornish game hens
Servings: 6
1. Sauté the onions and mushrooms in 2 ounces (60 grams) of melted butter until tender. Cool.
2. Stir in the rice and herbs and season to taste with salt and pepper.
3. Stuff the cavity of each hen loosely with the rice mixture. Truss and place in a roasting pan.
4. Brush the hens with the remaining butter and season with salt and pepper. Roast at 400ºF (200ºC) for 15 minutes.
5. Reduce the oven temperature to 300ºF (150ºC) and roast until the juices run clear, approximately 30 minutes. Baste two or three times with melted butter.
6. Serve the hens with a pan gravy or a sauce made separately, such as mushroom sauce.
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