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Cornish Game Hens with
Wild Rice and Mushroom Sauce
recipe and photograph by www.finedinings.com
Cornish Game Hens
1/2 Cornish Game
Hen per person, halved lengthwise, cleaned, backbone removed
1 tablespoon Dijon mustard
1 tablespoon Butter, melted
Salt & pepper
In
small bowl combine mustard, butter, salt and pepper. Place Cornish game hens on baking sheet lined with
greased foil cut side down. Brush with mustard mixture, roast in oven at 425° for 35 minutes or until
juices run clear. Remove from oven, blot with a paper towel; place on top wild rice and serve.
Wild Rice
wild rice 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 tablespoon almonds or pecans, toasted, coarsely chopped
Prepare rice according to package directions using chicken broth rather than water. Add celery and onion
to the rice the final 5 minutes of cooking. Remove from heat, add nuts and serve on top of the
mushroom sauce.
Mushroom Sauce
1/2 cup
Shiitake mushrooms, sliced
2 Shallots, coarsely chopped
2 tablespoons butter
2
tablespoons Beef broth
In skillet over medium high heat sauté mushrooms and
shallots in butter until tender; add broth. Spoon mushroom sauce on plate. This is delicious!
Wine recommendation: Merlot; Pinot Noir
See my
6 course Cornish game hens dinner menu
using this recipe.
For a
Thanksgiving
garnish,
make a turkey shape from cranberry jelly.
Be sure to see
more of my meat
entrees
including more Cornish Game hen recipes for special dinner parties...
all with
photographs.
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