Stuffed Game Hens Recipes

STUFFED CORNISH HENS

Steps:

• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

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.

JALAPENO-STUFFED GAME HENS

Steps:

• Heat a grill until hot. Season the hens with salt and pepper. Place 4 jalapeno halves in the cavity of each hen. Wrap 3 slices of bacon over the breast on each hen, securing the bacon with toothpicks that have been soaked in water. Place the hens on the grill and cook until well browned on all sides, about 10 minutes. Cover the grill and cook until hens are cooked through, about 40 minutes, turning once. Remove the toothpicks, split the hens in half lengthwise, divide among 4 plates and serve immediately.

BRINED STUFFED GAME HENS

Steps:

• Heat all brine ingredients until simmering then remove from heat.
• After brine has cooled, add two cleaned game hens, then place in refrigerator for at least 12 hours.
• After brining, rinse birds well.
• Sauté butter, onion, celery seed and sage until onion is nearly translucent.
• Stir in breadcrumbs and let cool slightly.
• Stuff the game hens and lay them on their backs in a roasting pan.
• Roast at 350 degrees for one hour or until juice runs clear when hen is pricked.
• If darker skin is desired, cook bird at 500 degrees for final ten minutes.
• Most people can only eat a half of a game bird at a sitting, so you can cut the birds in half before serving.
• NOTE: If you use table salt instead of Kosher salt, USE HALF AS MUCH, as table salt is MUCH saltier, and your bird will be inedible.
• Any kind of heavy bread will do, we use Ezekiel bread in our household, as we are allergic to wheat flour.

STUFFED CORNISH GAME HENS

Steps:

• Cook and drain rice.
• Saute onion in butter.
• Mix with rice, almonds, salt and herbs.
• Salt and pepper hens and stuff with rice mixture.
• Put a strip of bacon over each hen.
• Cook, uncovered, for 1 1/2 to 2 hours at 325, basting occasionally with drippings.

STUFFED CORNISH HENS

Steps:

• In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°., Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens. , Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.

STUFFED & BAKED CORNISH GAME HENS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
• Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
• Place stuffed birds in a 9x13 inch baking dish, breast side up.
• Drizzle with 1/4 cup melted butter.
• Cover dish and bake in the preheated oven for 1 1/2 hours.
• Remove cover and brown at 500 degrees F (260 degrees C).

STUFFED CORNISH HENS

Steps:

• Cook the rice according to package directions.
• In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
• Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
• Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE

Steps:

• Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
• Stir in honey and continue to simmer 2 minutes.
• Strain glaze, stir in oil and set aside.
• Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
• Saute for 3 minutes.
• Add sauteed mixture to the French bread cubes.
• Let cool.
• Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
• salt and 1/8 Tsp.
• pepper.
• Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
• Place hens in a roasting pan.
• Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
• Place in a preheated 450 degree oven for 20 minutes.
• Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
• Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
• Remove hens from oven and let rest 5 minutes.
• Cut strings and serve.

CORNISH GAME HENS WITH RICE STUFFING

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
• Preheat oven to 400 degrees F (200 degrees C).
• Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
• Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

STUFFED GAME HENS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 450°F. 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.

STUFFED CORNISH GAME HENS

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.