Wild Rice-Stuffed Cornish Game Hens With Bing Cherry Sauce - Dacor Wall Manual

Wild Rice-Stuffed Cornish Game Hens
STUFFING:
1 cup wild rice
2 Tbsp. butter
1
⁄ cup celery, minced
4
1 ⁄ cup onion, minced
4
1 ⁄ cup carrot, minced
8
1 ⁄ cup red bell pepper, minced
4
1
⁄ cup chicken stock
2
1 tsp. dried thyme
1 tsp. dried rosemary
Bring a pot of water to a boil. Cook wild rice in water until tender about 20 minutes. The rice will almost split in two and one side will
bend back when it is done. While the rice is cooking, melt butter in a sauté pan. Add celery, onion, carrot, and bell pepper. Sauté
until the vegetables are soft. Drain rice and add to vegetables. Add the chicken stock and seasonings. Cook for 3 minutes. Season
with salt and pepper. Turn off heat and let mixture cool completely. Preheat oven according to chart below. Remove gizzard and
inside package from game hens. Rinse under cold water and pat dry with paper towels. Combine butter and olive oil and drizzle
over hens. Season with salt and pepper. Place hens on a roasting rack inside of a roasting pan. Stuff the hens with the rice. Preheat
oven on Pure Convection™ at 375˚F. Roast until golden brown, about 40-45 minutes. When the juices run clear, take out and cool for
10 minutes. Scoop the rice out of the game hens and cut game hens in half.
For sauce; drain cherries and put liquid in a saucepan with chicken stock. Reduce by half. Add salt, pepper, allspice and nutmeg.
Stir arrowroot with 1 teaspoon of the cherry sauce that has been cooled. Stir until smooth before adding to sauce. Simmer until
thickened. Add Grand Marnier and bing cherries. Place a spoonful of rice in center of plate. Place half a game hen or a whole game
hen on top of the rice. Spoon sauce over game hen and around the plate.
Serves 6 to 8.
RECIPES
with Bing Cherry Sauce
GAME HENS:
4 game hens, about
2 Tbsp. butter, melted
2 Tbsp. olive oil
1 Tbsp. salt
2 tsp. pepper
BING CHERRY SAUCE:
1
⁄ -1 pound each 1 can pitted Bing (or dark) cherries in syrup
2
2 cups chicken stock
1
⁄
Dash of pepper
1 ⁄
1 ⁄
1 tsp. arrowroot
2 Tbsp. Grand Marnier
44
tsp. salt
4
tsp. ground allspice
4
tsp. ground nutmeg
2