Mother's Day Cornish Game Hens
3 ea Cornish Game Hens [1 3/4 lb ea]
6 Fresh rosemary sprigs
2 tb Butter, melted
2 tb Lemon juice
1 pn Salt
1 pn Pepper
Stuffing:
1 c Wild rice
3 c water
1 tb Butter
2 c Mushrooms, halved
1 Onion, chopped
1 1/2 ts Dried savory
1/2 ts Salt
1/2 ts Pepper
For Stuffing:
Rinse rice. In saucepan, bring water to a boil; stir
in rice. Return to boil; cover, reduce heat and simmer
for 45 minutes or until tender. Drain; place in bowl.
In skillet, melt butter over medium-high heat; cook
mushrooms, onion, and savory for 3 minutes. Stir into
rice along with salt and pepper; let cool.
Rinse hens; pat dry. Stuff cavities; tie wings and
legs with string. Place on rack in roasting pan,
leaving 2 inches between each. Tuck half of a rosemary
sprig under each leg and wing. Stir butter with lemon
juice; brush half over hens.
Sprinkle with salt and pepper and roast in 375 degrees
F. oven, basting with remaining butter mixture, for
1-1/2 hours or until juices run clear when hens are
pierced.
Remove trussing; cut in half along backbone. Serve,
stuffing side down.
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