Wild Rice Stuffed Cornish Game Hens With Caraway Cream Sauce

This recipe came from Bon Appetit many years ago. It's my Dad's all time favorite.

• Ready In: 2 hrs
• Serves: 4
• Yields: 4

Ingredients

• 2  tablespoons butter
• 1⁄2 lb fresh mushrooms, sliced
• 4  scallions, chopped
• 3  ounces pork sausage, crumbled
• 4  rock cornish game hens, giblets chopped
• 1 3⁄4 cups chicken broth
• 1 (6 7/8ounce) package  long grain and wild rice blend (not the quick-cooking kind)
• 1  teaspoon dried basil, crumbled
• 3⁄4 cup dry white wine
•  salt and pepper

• Sauce

• 1⁄4 cup butter
• 3  tablespoons flour
• 1  teaspoon caraway seed
• 3⁄4 cup  whipping cream
• 1⁄2 cup chicken broth
•  pan juices, from above plus chicken broth to equal 1 cup liquid

Directions

1. Melt two tablespoons butter in nonstick saucepan. Saute mushrooms and scallions until soft, about 10 minutes. Add sausage and saute until done, about 3 minutes. Remove from pan and set mixture aside. Reduce heat to low, add chopped giblets, 1-3/4 cups broth, wild rice, wine and basil. Season with salt and pepper. Cook until liquid is absorbed, 25-40 minutes.
2. Preheat oven to 375 degrees. Remove stuffing from heat and stir in half the mushroom mixture; set the remainder aside. Stuff hens with stuffing and brush them generously with melted butter. Roast 1-1/4 hours, basting frquently with butter.
3. Sauce: Melt 1/4 cup butter in saucepan. Combine flour & caraway seed and whisk into butter. Cook until well blended, about 3 minutes. Add whipping cream and 1/2 cup chicken broth. Add 1 cup pan juices and cook several minutes; add reserved mixture and pass sauce with hens.