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Game Hen Stuffed with Wild Rice and Mushrooms
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
120 minutes
Indulge in a festive meal for two: Cornish game hen stuffed with savory wild rice and mushrooms, roasted to perfection with butter and seasonings in under an hour.
Ingredients:
  • 0.5 cup uncooked wild rice
  • 1.5 cups water
  • 1 pinch salt
  • 10 fresh mushrooms, sliced
  • 2 tablespoons butter
  • 1 Cornish game hen, thawed
  • 1 tablespoon poultry seasoning, or to taste
  • 0.5 teaspoon dried crushed rosemary
  • salt and pepper to taste
Instructions:
  • In a covered saucepan, bring wild rice, a pinch of salt, and water to a boil. Simmer gently until the kernels burst open, about 45 to 50 minutes, adding more water if needed. Fluff with a fork and let stand for 5 to 10 minutes to absorb any excess water.
  • Heat your oven to a toasty 425 degrees F (220 degrees C) and generously grease a baking dish big enough for your game hen to cozy up in.
  • Melt 2 tablespoons of butter in a skillet over medium heat. Cook and stir the mushrooms until they are partially cooked and release their juice, about 5 to 8 minutes. Mix the mushrooms and butter into the cooked rice.
  • Season the game hen inside and out with a blend of poultry seasoning, rosemary, salt, and pepper. Gently stuff the Cornish hen with the wild rice mixture, then tie the legs together with cooking twine to secure the stuffing. Distribute small pats of 2 tablespoons of butter around the bird.
  • Roast the bird in the preheated oven for 40-50 minutes until fully cooked, ensuring the juices run clear and the meat reaches 165°F at the thickest part of the thigh. Then, cover with foil and let it rest for 10 minutes before slicing.

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