MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Last Wife Of Henry VIII
Categories: Poultry, Fruits, Herbs, Booze, Mushrooms
Yield: 4 servings
1 3/4 lb Cornish hen; rinsed, patted
- dry inside and out
MMMMM--------------------------STUFFING-------------------------------
2 tb Brandy
1/4 c Tart Montmorency cherries;
- dried, pitted, unsweetened
1/4 c Dried apricots; rough chop'd
- in 1/4" dice
1 tb Olive oil
8 oz Baby bella mushrooms; wiped
- clean, coarse chopped
1/2 c Onion; chopped
1 cl Garlic; finely chopped
3 c Mixed brown wild rice;
- cooked
1/4 ts Herbs de Provence; dried
1/2 ts Fresh rosemary; chopped
1 tb Pink peppercorns
1/16 ts Ground nutmeg
1 ds Cayenne pepper; opt
Salt & pepper
1 ts Coarse ground black pepper;
- to taste
Soak the cherries and dried apricots in the brandy
until plump, about 2 hours.
Heat the olive oil in a large skillet over medium heat
and add the onion, mushrooms and garlic. Saute until
the onions are translucent and mushrooms are cooked,
about 10 minutes. Add the plumped dried fruits into the
mushroom onion mixture and stir. Cool to room temp.
In a large bowl mix all of the stuffing ingredients
together and lightly stuff the inside of the Cornish
hen. Place remaining stuffing in a medium baking dish.
Put the hen on top and sprinkle with freshly ground
pepper and a little salt. Lightly cover any exposed
stuffing with aluminum foil.
Roast in a 350 F/175 C oven for about 1-1/2 hours,
until the internal temperature of hen is @ 180 F/82 C
and it is golden brown.
Check while roasting and cover any parts that are
getting too brown with aluminum foil. When done remove
from oven and let rest for about 10 minutes before
carving.
Garnish with fresh cherries, apricots and fresh rosemary
sprigs, if desired.
RECIPE FROM:
http://www.2stews.com
Uncle Dirty Dave's Archives
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