Aihuxl.103
net.cooks
utcsrgv!utzoo!decvax!ucbvax!ihnss!ihuxl!ignatz
Fri Mar 19 00:36:33 1982
Rock Cornish Game Hen w/Wild Rice
This is a quick little dish which I first slapped together 5 or 6 years ago.
While it seems self-obvious, it always elicits gratifying responses. Don't
even look at it if you're on a diet, though...


Ingredients
-----------

1 rock cornish game hen per person w/giblets
1/2 cup wild rice per hen
Fresh mushrooms (quantity to taste)
1 bottle red wine
sliced, blanched almonds
butter

Procedure
---------

1. Boil the giblets from all the rock cornish game hens till done. Strip the
  meat from the neck, and chop the liver, gizzards, etc. SAVE THE WATER.

2. Use the water from the giblets, and enough make-up fresh water to add up to
  about 2 cups of water for each 1/2 cup of wild rice. (NOTE: Wild rice--which
  isn't really rice--ain't cheap, kiddies. To save bucks, you can substitute
  a mixture of cooked wild and brown rice, *after* they've been cooked
  separately.). Add about a teaspoon of salt for 1 cup of rice, adjusting
  for quantity (Remember that salt quantity isn't linear--you don't add 2 tsp.
  for 2 cups...adjust to taste.) Wash the rice well, and add to the water,
  add salt, and cook without stirring until tender...about 40 minutes.

3. While the rice is cooking, sautee the mushrooms and giblets in butter.
  (Sorry...the mushrooms should be sliced. Use the stems, too...). When
  the mushrooms are almost done, add about 1/2 cup of red wine and the
  almonds to taste, and simmer for a few minutes. Drain and set aside.
  (Save the drained mushroom/giblet/wine juice for gravies, addition to
  au juice, etc.).

4. When the rice is done, stir in the giblet/mushroom mixture. Stuff each
  rock cornish game hen, AFTER rubbing inside and out with salt and fresh
  ground pepper. Lace the little beggars and fold the wings. (NOTE: You
  should have plenty of stuffing left over for a side dish, as it seems to
  be as welcome as the bird. DON'T be tempted to stuff the birds and
  refrigerate, as all fowl, including these little gems, tend to be
  contaminated with salmonella. Normally no problem--killed in cooking--
  if allowed to incubate in the stuffing, it's conceivable that it could
  survive the baking. In fact, the U. S. Navy no longer stuffs roasting
  birds for this reason; but I like the taste, and I'm still alive...end
  of digression.).

5. Bake the birds in a pre-heated 375 degree oven, basting often with--you
  guessed it--butter. When the birds seem just about done, using any of the
  traditional tests (wiggling the drumstick, etc.), kick the oven up to
  425 for 5-10 minutes to brown the skin to a nice crackling end.

6. Serve, with a light salad and vegetable (I love asparagus...).

It's really simple--it takes less work to do than describe--and, as I said,
the results have *always* been worth it. A nice side benefit is that there
is a lot of the wine left for the chef....

                                       You didn't really want to diet,
                                       Dave Ihnat - BTL (IH)
                                       ihuxl!ignatz

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