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Stuffed Game Hens with Raspberry Sauce
1/4 ts Pepper
1/4 ts Garlic powder
2 Cornish game hens; (1
2 c Cooked packaged long-grain
-and wild rice; (half
; mix, 6.25-ounce package)
1/4 c Plus 2 tablespoons butter
1/4 c Honey
1 10 ounce pac frozen whole
1/4 c Water
2 tb Sugar
1 tb Grated lemon peel
Preheat oven to 450F. Combine pepper and garlic powder in bowl. Pat hens
dry inside and out. Season cavities with half of pepper mixture. Fill
cavities with rice. Close cavities using skewers. Tuck wing tips under.
Place hens in roasting pan. Melt butter with honey in small saucepan. Brush
over hens. Sprinkle with remaining pepper mixture. Bake hens until juices
run clear when thighs are pierced in thickest part, turning and basting
frequently with honey-butter mixture, 35 to 40 minutes.
Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over
medium-high heat. Cook until sauce thickens, stirring frequently, about 10
minutes. Sieve sauce to remove seeds if desired.
Transfer hens to cutting board. Cut each in half. Transfer hens with
stuffing to plates. Spoon sauce over.