Title: Cornish Game Hen And Wild Rice
Categories: Cornish hen, Rice, Alcohol, Fruit
Yield: 2 Servings
2/3 kg Cornish game hen
Wild rice stuffing
Salt and pepper
25 g Butter
1/4 c Red currant jelly
30 ml Brandy or cognac
Salt
15 g Butter
2 tb Celery; minced
2 tb Shallots; minced -OR-
1/4 c Onion; minced
2 tb Green pepper; minced
1 tb Parsley; minsed
150 ml Chicken stock or stock from
- simmered giblets
1/3 c Wild rice
1/2 ts Mixed herbs such as basil,
- chervil, marjoram
Salt
Thaw game hen and remove giblets. (Hint: Put giblets in a small
saucepan with about 150 ml water and bring to a boil. Reduce heat,
cover, and let simmer for 15-20 minutes if you have time so you
can use the stock in the stuffing).
Prepare Wild Rice Stuffing.
Preheat oven to 190 C. Cut hen in half. Rinse and dry hen halves.
Sprinkle salt and pepper on inner surfaces. Fill with Wild Rice
Stuffing. Place a square of aluminum foil on each half; invert
onto a small shallow baking sheet. Melt butter in a small saucepan
and brush over hen halves. Bake 20 minutes.
Add red currant jelly and brandy or cognac to remaining butter in
saucepan. Heat and stir until jelly is melted and mixture is
smooth. Brush jelly glaze over hen halves. Bake 20-30 more
minutes, basting with glaze every 10 minutes. Move foil and hen
halves together onto serving plates; slip foil out. Bring
remaining glaze to a boil and season with salt. Pour over hen
halves.
Wild Rice Stuffing:
Melt butter in a small saucepan over medium heat. Briefly saute
celery, shallots or onion, and green pepper. Stir in parsley. Add
chicken stock or stock made from giblets. Bring to a boil. Rinse
wild rice in a small bowl and pour off rinse water. Add rice to
boiling stock. Cover and slowly simmer for 45 minutes or until
liquid is absorbed. Salt if desired.
