Cornish game hens with wild rice stuffing

4.50
(10)
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  • A fallback image for Food Network UK2 HRS
  • A fallback image for Food Network UKVery Easy
  • A fallback image for Food Network UK8

This mouth-watering recipe is ready in just 2 hours and the ingredients detailed below can serve up to 8 people.

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Ingredients

Method

1) In a medium skillet, heat 30g of the butter over a medium-low heat. Saute the onion and celery until softened, about 10 mins. Add the thyme and cook for 1 min more.

2) In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 120ml of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.

3) Preheat the oven to 200C/Gas 6. Melt the remaining butter with the vinegar. Brush the birds all over with the butter/vinegar mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 80C, about 80 mins.

4) Set the birds aside at room temperature, loosely covered with foil, for 10 mins before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

butter
onion
celery
thyme
rice
parsley
pecan
currant
cranberry
apricot
pepper
Main Course
High Protein
Dinner Party
Christmas
Sunday Lunch
Easter
British
Roast
Rate this recipe
Overall Rating:
4.50
(10)