• 8servings
  • 105minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B9, C, D, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 90g unsalted butter, divided

  2. 40g finely chopped onion

  3. 20g finely chopped celery

  4. 3g finely chopped fresh thyme leaves

  5. 300g cooked wild rice

  6. 5g minced flat-leaf parsley, plus sprigs for garnish

  7. 35g toasted pecan pieces, broken

  8. 20g dried currants

  9. 20g dried cranberries

  10. 4 dried apricots, diced

  11. Salt and freshly ground black pepper

  12. 4 Cornish hens, patted dry

  13. 15ml balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Cornish game hens with wild rice stuffing 1) In a medium skillet, heat 30g of the butter over medium-low heat. Saute the onions and celery until softened, about 10 mins. Add the thyme and cook for 1 min more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 120ml of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.

  2. Preheat the oven to 200C/Gas 6. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 80C, about 80 mins. Set the birds aside at room temperature, loosely covered with foil, for 10 mins before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.


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