Deboned And Stuffed Cornish Game Hens With Pomegranate Sauce

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 cornish hens, deboned
• 1/2 cup wild rice, uncooked
• 4 cups cornbread, cubed
• 1/2 cup butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 cups shiitake mushrooms, quartered
• 1 sprig fresh rosemary, minced
• 1/2 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup pecans, coarsely chopped
• 1/2 cup pomegranate juice
• 3 tablespoons roux
• 2 cups stock
• 1/2 cup shiitake mushroom, sliced
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 rinse and cook wild rice to package instructions; set aside.
• 2 spread cubed cornbread in a single layer on a baking sheet.
• 3 broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
• 4 preheat oven to 375 degrees.
• 5 melt butter in a large skillet over medium heat.
• 6 add onion and garlic; cook and stir for 3 minutes.
• 7 add mushrooms; cook for 3 more minutes stirring occasionally.
• 8 add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
• 9 stir in broth.
• 10 add pecans and toasted bread cubes; toss lightly.
• 11 stuff deboned cornish game hens with stuffing.
• 12 truss deboned cornish game hens with toothpicks and long skewers.
• 13 roast cornish game hens in oven for 1 hour or until done.
• 14 making the sauce -- whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.
• 15 bring the sauce to a low simmering boil and cook for 10 minutes.
• 16 strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.