Deboned and Stuffed Cornish Game Hens With Pomegranate Sauce

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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