Game Hens With Madeira And Wild Mushrooms Food

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
• Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
• Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
• Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CORNISH GAME HENS WITH WILD RICE STUFFING

Steps:

• In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute 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 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
• Preheat the oven to 400 degrees F. 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 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes 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.

GAME HENS WITH MADEIRA AND WILD MUSHROOMS

Steps:

• Bring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately.
• Position rack in bottom third of oven; preheat to 400°F. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper. Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes.
• Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season with salt and pepper.
• Serve hens with mushroom sauce.

CORNISH GAME HENS WITH ROOT VEGETABLES

Steps:

• Preheat oven to 400°F

CORNISH GAME HENS WITH MADEIRA AND CREAM SAUCE

Steps:

• Remove broiler pan and put chicken stock in it.
• Preheat the broiler.
• Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
• The hens will be done when juices run clear or yellow.
• Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
• Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
• Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
• Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
• Take hens out of oven and serve with the sauce drizzled over it.