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    Mother's Day Cornish Game Hens


    Source of Recipe


    Unknown

    List of Ingredients




    Mother's Day Cornish Game Hens


    3 ea Cornish Game Hens [1 3/4 lb ea]
    6 Fresh rosemary sprigs
    2 tb Butter, melted
    2 tb Lemon juice
    1 pn Salt
    1 pn Pepper
    Stuffing:
    1 c Wild rice
    3 c water
    1 tb Butter
    2 c Mushrooms, halved
    1 Onion, chopped
    1 1/2 ts Dried savory
    1/2 ts Salt
    1/2 ts Pepper

    Recipe





    For Stuffing:

    Rinse rice. In saucepan, bring water to a boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl.

    In skillet, melt butter over medium-high heat; cook mushrooms, onion, and savory for 3 minutes. Stir into rice along with salt and pepper; let cool.

    Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.

    Sprinkle with salt and pepper and roast in 375 degrees F. oven, basting with remaining butter mixture, for 1-1/2 hours or until juices run clear when hens are pierced.

    Remove trussing; cut in half along backbone. Serve, stuffing side down.

 

 

 


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