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From our Early Spring 2006 Newsletter

Stuffed Cornish Game Hens

(Makes 6 servings)

• 6 Cornish game hens, thawed if frozen
• Salt and pepper
• 2 tablespoons butter or margarine
• Game hen livers
• 2 tablespoons chopped onions
• 1/4 teaspoon poultry seasoning
• 1 tablespoon brandy or sherry
• 1/4 cup chopped onions
• 6 tablespoons melted butter or margarine
• 1/4 cup dry white wine
• 1/4 cup Concord grape juice
• 1/4 cup Concord grape jelly
• 1 1/2 cups canned beef gravy
• 2 tablespoons lemon juice
• 1/4 teaspoon curry powder

Remove giblets and set aside game hen livers. Sprinkle game hens inside and out with salt and pepper. Heat butter and saute game hen livers until livers are cooked. Chop livers with onion. Stir in poultry seasoning, brandy, bamboo shoots.

Cook wild rice mix according to package directions until tender. Stir 1/2 of the rice into liver mixture. Use mixture to stuff game hens. Sew or skewer opening.

Place hens side by side in a foil lined baking pan. Sprinkle with chopped onions and brush with melted butter. Roast in a preheated moderate oven (350°F.) for 30 minutes.

Mix wine and Concord grape juice and spoon over game hens every 10 minutes. Roast another 30 to 40 minutes or until game hens are tender. Place game hens on serving platter and keep warm.

Pour pan juices into a sauce pan. Stir in Concord grape jelly, gravy, lemon juice and curry powder. Simmer until bubbly. Spoon over game hens and surround remaining wild rice.