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Game Hen Stuffed with Wild Rice and Mushrooms

Game Hen Stuffed with Wild Rice and Mushrooms

  • Prep

    10 m
  • Cook

    1 h 50 m
  • Ready In

    2 h
Stephanie Teeter

Stephanie Teeter

This 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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
  3. 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.
  4. 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.
  5. 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.
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Reviews

Phylicia
31

Phylicia

4/24/2011

I increased the servings to 8 first. I simmered the rice in chicken stock instead of water. I sauted 2.5 oz of slivered almonds in the butter until golden. I added one pkg of chopped white mushrooms and a cup of chopped onion to the almonds. I added that to the cooked rice. Those additions made what was probably a great rice recipe into one of the best wild rice recipes I have ever tasted!

MrsMorgan
18

MrsMorgan

12/26/2009

I made this for Christmas for my extended family... first Christmas in charge of the bird/ first Christmas married! Everyone was raving about this recipe! The bird looks so good, and it tastes wonderful. A couple of adjustments I made: I added 1 can of cream of mushroom because other reviewers said the recipe was sometimes dry. Also, I added in the rest of my stuffing from stuffed mushrooms I had made the night before. Combined with a oil, vinegar, and rosemary marinade = perfection!

Scatcat ~ Rachel
15

Scatcat ~ Rachel

12/11/2009

This is a great simple recipe. The wild rice has a unique flavor and when paired with the hen it's wonderful. When you are in the mood for something different this is a great recipe to turn to. I was pleasantly surprised by how flavorful this dish was. It certainly was not dry as the other reviewer suggested. If you think that's going to be an issue roast it breast side down. Thanks for a great recipe!

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