Recipe by Jubal Harshaw
I originally found this recipe in Cuisine Magazine, but it's a lot of work and I cook it from memory now so it's not exactly the same recipe. Deboning is very labor intensive, so don't say I didn't warn you.
- 8 Cornish hens, deboned
- 1⁄2 cup wild rice, uncooked
- 4 cups cornbread, cubed
- 1⁄2 cup butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 cups shiitake mushrooms, quartered
- 1 sprig fresh rosemary, minced
- 1⁄2 teaspoon dried thyme leaves, crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup chicken broth
- 1⁄2 cup pecans, coarsely chopped
- 1⁄2 cup pomegranate juice
- 3 tablespoons roux
- 2 cups stock
- 1⁄2 cup shiitake mushroom, sliced
- 1 pinch salt
- 1 pinch pepper
Directions See How It's Made
- Rinse and cook wild rice to package instructions; set aside.
- Spread cubed cornbread in a single layer on a baking sheet.
- Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
- Preheat oven to 375 degrees.
- Melt butter in a large skillet over medium heat.
- Add onion and garlic; cook and stir for 3 minutes.
- Add mushrooms; cook for 3 more minutes stirring occasionally.
- Add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
- Stir in broth.
- Add pecans and toasted bread cubes; toss lightly.
- Stuff deboned Cornish Game Hens with stuffing.
- Truss deboned Cornish Game Hens with toothpicks and long skewers.
- Roast Cornish Game Hens in oven for 1 hour or until done.
- Making the sauce -- Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.
- Bring the sauce to a low simmering boil and cook for 10 minutes.
- Strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.