Cornish Game Hens
with Wild Rice and Mushroom Sauce

photographs of all my recipes

I love French cuisine, their term for this is Poussin, baby chickens, tender and juicy weighing about one pound.
You could serve this with buttered noodles or baked potatoes accompanied with peas or green beans or a fresh green salad making a wonderful meal.

Be sure to see more of my meat entrees for special dinner parties...
all with photographs.

Cornish Game Hens with
Wild Rice and Mushroom Sauce
recipe and photograph by www.finedinings.com

1/2 Cornish Game Hen per person, halved lengthwise, cleaned, backbone removed
1 tablespoon Dijon mustard
1 tablespoons Butter, melted
Salt & pepper
wild and white rice (1/4 cup combined total per person)
1/2 cup chicken broth
1 tablespoon celery, chopped
1 tablespoon green onions, chopped
1/2 cup Shiitake mushrooms, sliced
2 Shallots, coarsely chopped
2 tablespoons butter
2 tablespoons Beef broth
1 tablespoons almonds or pecans, toasted, coarsely chopped

In small bowl combine mustard, 1 tablespoon butter, salt and pepper. Place Cornish game hens on baking sheet lined with greased foil cut side down and brush with mixture. Roast in a 425° oven for 35 minutes or until juices run clear. Remove and blot on paper towels.

Prepare rice according to package directions using 1/2 cup chicken broth rather than water. Add celery and onion the final 5 minutes of cooking.

In skillet over medium high heat sauté mushrooms and shallots in 2 tablespoons butter until tender; add beef broth.

Spoon mushroom sauce on plate, put rice on top sprinkled with almonds then a roasted hen and serve.

Wine recommendation: Merlot; Pinot Noir