Friday, May 22, 2009

They're so cute!

If I could change anything about my husband I wish he would take up hunting. I love wild game. You really can't find anything good in the supermarket. Luckily for me a gourmet (aka super expensive and overpriced) market just opened up in my town.

Walking through the isles my eyes would roll back into the depths of my skill. $8.00 for a jar of Nutella!!! what kind of crack are these people smoking? But I deal with it. The quality is great and there are things here that I never imagined of finding.

At the back of the store there is an amazing meat section. My mouth watered as I saw the beautiful fat marbling through the Dry Aged almost $20 I laughed thinking to myself that I have the very same cut of beef sitting in my freezer at home from Bessie. Then I saw them. It was love at first sight. Beautiful small little free range and gamey Cornish Hens. "two please!" $30 later I walked out of the store trying to digest the money I've just spent for tiny chickens; it will be worth it, it will be worth it-lather, rinse, repeat. For the rest of the ingredients I went to my local supermarket.
Side note: You can also make this with regular chickens. Just make more stuffing to fill the cavity.

Wild Rice and Mushroom Stuffed Cornish Hens

2 Cornish Hens
5 oz Wild Rice
1 Cup of Water
1 tablespoon of Butter
1 Cup of White Wine
4 oz Baby Bella Mushrooms (rough chopped)
1 small sprig of Rosemary (needles pulled)
2 Large Cloves of Garlic
Olive oil
Prep Time: 30 min
Cook Time: 1.5 hrs

In a sauce pan bring the water the a boil. Add in butter and Rice. Cover and simmer for 15 minutes. Transfer to a bowl

In the same pan as the rice was cooking in add the Mushrooms, Garlic, Rosemary and Wine. Salt and Pepper to taste. Cook on Medium until the mushrooms are half way cooked. Add in the rice and stir until all the liquid is absorbed.

(if you want the taste of the Rosemary to be lighter leave the sprig whole and take it out after the Mushrooms are cooked and the liquid is absorbed.)

Salt, Pepper and Paprika the Outside of the hens as well as the body cavity. Stuff the hen with most of the rice mixture setting about a half a cup of stuffing aside.

Bake the birds at 350 for 1.5 hours.

When the Stuffed Hens are done transfer them on to a plate. Mix the Juices from the bottom of the pan with the 1/2 cup of rice we set aside earlier. Use this as a gravy/dipping sauce.
Serving suggestion: Pinot Noir

1 comment:

  1. Omg I didn't realize you liked to cook! This looks like it would be really good. Thanks for sharing the recipe.