Deboned and Stuffed Cornish Game Hens With Pomegranate Sauce |
|
 |
Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 8 |
|
I originally found this recipe in Cuisine Magazine, but it's a lot of work and I cook it from memory now so it's not exactly the same recipe. Deboning is very labor intensive, so don't say I didn't warn you. Ingredients:
8 cornish hens, deboned |
1/2 cup wild rice, uncooked |
4 cups cornbread, cubed |
1/2 cup butter |
1 large onion, chopped |
1 garlic clove, minced |
3 cups shiitake mushrooms, quartered |
1 sprig fresh rosemary, minced |
1/2 teaspoon dried thyme leaves, crushed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup chicken broth |
1/2 cup pecans, coarsely chopped |
1/2 cup pomegranate juice |
3 tablespoons roux |
2 cups stock |
1/2 cup shiitake mushroom, sliced |
1 pinch salt |
1 pinch pepper |
Directions:
1. Rinse and cook wild rice to package instructions; set aside.
2. Spread cubed cornbread in a single layer on a baking sheet.
3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
4. Preheat oven to 375 degrees.
5. Melt butter in a large skillet over medium heat.
6. Add onion and garlic; cook and stir for 3 minutes.
7. Add mushrooms; cook for 3 more minutes stirring occasionally.
8. Add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
9. Stir in broth.
10. Add pecans and toasted bread cubes; toss lightly.
11. Stuff deboned Cornish Game Hens with stuffing.
12. Truss deboned Cornish Game Hens with toothpicks and long skewers.
13. Roast Cornish Game Hens in oven for 1 hour or until done.
14. Making the sauce - Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.
15. Bring the sauce to a low simmering boil and cook for 10 minutes.
16. Strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.
|
|