Game Hen Stuffed with Wild Rice and Mushrooms Recipe
Here's a special holiday meal just right for two. A Cornish game hen is stuffed with wild rice and mushrooms, then roasted with seasonings and butter. The hen is ready in less than 1 hour of baking time.
I was craving wild rice and had Cornish Hens in the freezer, but I didn't just want to make wild rice so I tried this out. For anyone who says the bird was dry, you cooked it too long or failed to baste it with anything, it has nothing to do with the oven temp. Modifications: I sauteed diced onions, carrots, garlic and the mushrooms, splashed with a bit of white wine before adding the rice, which I did a half & half mix of brown & wild rice, cooked in 3/4 water to 1/4 chicken stock and a small pat of butter (your measurements will vary depending on how much you make).I left the rice a little watery on purpose- that cooks out in the bird. I do not like poultry seasoning or rosemary, so I just hit the bird with salt & pepper. I set it breast side DOWN on top of some rough cut onions, garlic & carrots, with a few of the mushroom slices thrown in. Roasted for 20 minutes then poured on a mix of white wine, chicken stock, lemon juice & melted butter and let it go about 20 more minutes before I started testing
If you want a more flavorful rice, sautee onions and mushrooms with 3-4 minced garlic cloves. Instead of cooking rice in plain flat water, use half chicken broth and half amber beer. When mixing rice with sauteed mushrooms mixture, add also some dry cranberries and/or slivered almonds. Stuff the hen(s). To avoid that meat/rice dries out, baste hen(s) often with a mixture 1 cup chicken broth, 1/2 cup dry white wine, juice of one lemon and 3 tbsp of melted butter. You won't regret it!
I made this for Christmas for my extended family... first Christmas in charge of the bird/ first Christmas married! Everyone was raving about this recipe! The bird looks so good, and it tastes wonderful. A couple of adjustments I made: I added 1 can of cream of mushroom because other reviewers said the recipe was sometimes dry. Also, I added in the rest of my stuffing from stuffed mushrooms I had made the night before. Combined with a oil, vinegar, and rosemary marinade = perfection!
I increased the servings to 8 first. I simmered the rice in chicken stock instead of water. I sauted 2.5 oz of slivered almonds in the butter until golden. I added one pkg of chopped white mushrooms and a cup of chopped onion to the almonds. I added that to the cooked rice. Those additions made what was probably a great rice recipe into one of the best wild rice recipes I have ever tasted!
Very tastey and easy to make. I would make this again. The only disappointment I had was that the rice around the opening became dry and had a texture as if it wasn't cooked. Next time in addition to tying the legs together I'm going to do something better to keep the rice around the opening from being exposed while cooking to keep all of it moist and tender as it is delicious and worth eating. I cooked the rice in chicken broth instead of water and seasoned it lightly. I also dribbled the pan drippings over the finished hen too for a finishing touch.
This is a great simple recipe. The wild rice has a unique flavor and when paired with the hen it's wonderful. When you are in the mood for something different this is a great recipe to turn to. I was pleasantly surprised by how flavorful this dish was. It certainly was not dry as the other reviewer suggested. If you think that's going to be an issue roast it breast side down. Thanks for a great recipe!
it was really good but I found it a little dry