Deboned and Stuffed Cornish Game Hens With Pomegranate Sauce

Submitted by JubalHarshaw

"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."

 

• Ready In: 2hrs 30mins
• Ingredients: 19
• Serves: 8

ingredients

• 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

1. Rinse and cook wild rice to package instructions; set aside.
2. Spread cubed cornbread in a single layer on a baking sheet.
3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
4. Preheat oven to 375 degrees.
5. Melt butter in a large skillet over medium heat.
6. Add onion and garlic; cook and stir for 3 minutes.
7. Add mushrooms; cook for 3 more minutes stirring occasionally.
8. Add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
9. Stir in broth.
10. Add pecans and toasted bread cubes; toss lightly.
11. Stuff deboned Cornish Game Hens with stuffing.
12. Truss deboned Cornish Game Hens with toothpicks and long skewers.
13. Roast Cornish Game Hens in oven for 1 hour or until done.
14. Making the sauce -- Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.
15. Bring the sauce to a low simmering boil and cook for 10 minutes.
16. Strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.