Wild Rice Stuffed Cornish Game Hens With Caraway Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This recipe came from Bon Appetit many years ago. It's my Dad's all time favorite. Ingredients:
2 tablespoons butter |
1/2 lb fresh mushrooms, sliced |
4 scallions, chopped |
3 ounces pork sausage, crumbled |
4 rock cornish game hens, giblets chopped |
1 3/4 cups chicken broth |
1 (6 7/8 ounce) package long grain and wild rice blend (not the quick-cooking kind) |
1 teaspoon dried basil, crumbled |
3/4 cup dry white wine |
salt and pepper |
1/4 cup butter |
3 tablespoons flour |
1 teaspoon caraway seed |
3/4 cup whipping cream |
1/2 cup chicken broth |
pan juices, from above plus chicken broth to equal 1 cup liquid |
Directions:
1. Melt two tablespoons butter in nonstick saucepan. Saute mushrooms and scallions until soft, about 10 minutes. Add sausage and saute until done, about 3 minutes. Remove from pan and set mixture aside. Reduce heat to low, add chopped giblets, 1-3/4 cups broth, wild rice, wine and basil. Season with salt and pepper. Cook until liquid is absorbed, 25-40 minutes.
2. Preheat oven to 375 degrees. Remove stuffing from heat and stir in half the mushroom mixture; set the remainder aside. Stuff hens with stuffing and brush them generously with melted butter. Roast 1-1/4 hours, basting frquently with butter.
3. Sauce: Melt 1/4 cup butter in saucepan. Combine flour & caraway seed and whisk into butter. Cook until well blended, about 3 minutes. Add whipping cream and 1/2 cup chicken broth. Add 1 cup pan juices and cook several minutes; add reserved mixture and pass sauce with hens.
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