This game hen stuffed with wild rice and mushrooms recipe isn’t too difficult, but it looks like an expensive restaurant meal! It is the perfect way to fix up that pheasant, duck, or even just a Cornish game hen from your local grocery store. This recipe is made with a Cornish game hen in mind, so if you are using a larger bird, you may want to adjust the amount of the ingredients.
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs
Servings: 2
Ingredients
- 1 ½ cups water
- ½ cup uncooked wild rice
- 1 pinch salt
- 2 tablespoons unsalted butter
- 10 fresh mushrooms, sliced
- 1 Cornish game hen, thawed
- 1 tablespoon poultry seasoning, or to taste
- ½ teaspoon dried crushed rosemary
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter, cut into small pats
Steps
- Bring water, rice, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until kernels burst open, 45 to 50 minutes, adding more water if necessary. Fluff rice with a fork; let stand 5 to 10 minutes to absorb any excess liquid.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold hen.
- Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms; cook and stir until partially cooked and starting to release liquid, 5 to 8 minutes. Stir mushrooms into rice.
- Season hen, inside and out, with poultry seasoning, rosemary, salt, and pepper. Lightly stuff hen with wild rice mixture; tie legs together with cooking twine. Place hen in prepared baking dish; add 2 tablespoons butter pats around hen.
- Bake 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 but not touching should read 165 degrees F (74 degrees C). Transfer to a cutting board, cover with a doubled sheet of aluminum foil; rest in a warm area 10 minutes before slicing.
