| Written by Rasul Welch, on 08-09-2008 13:42 |
Tasteful Recipe: Nectarine Glazed Game Hen with Wild Rice and Crimini Mushroom Stuffing
Have some impressing to do? Whip up this fancy, yet simple meal and you'll wow your guests for sure.
Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style —
to provide you with recipes, food/drink related editorial and their
extensive restaurant guides. This recipe comes from a TASTE
contributor, to (hopefully) a plate near you!
Nectarine Glazed Game Hen with Wild Rice and Crimini Mushroom Stuffing
Ingredients
4 Tablespoons Unsalted butter, divided
1-2 Tablespoons Extra virgin olive oil
1/4 Cup Onion, finely chopped
2 Tablespoons Celery, finely chopped
1 Tablespoon Fresh sage leaves finely chopped plus sprigs for garnish
1/2 Cup Wild rice, cooked (for extra flavor replace water with white wine and chicken stock)
1 Cup Crimini mushrooms, chopped
1/3 Cup Pine nuts
1/2 Cup Nectarines, sliced
1/2 Cup Nectarine or Peach nectar
1 Teaspoon Orange or Lemon zest
1 Cup White wine
1 Teaspoon White balsamic vinegar
Kosher salt and freshly ground black pepper
2 Cornish hens, patted dry
Method
- In a medium skillet, heat the olive oil over medium-low heat.
- Sautè the pine nuts till lightly browned.
- Add the onions and celery and cook until softened, about 10 minutes.
- Add the sage and mushrooms and cook for two minutes more.
- In a mixing bowl combine the onion mixture with the rice and season with salt and pepper to taste.
- Make sure the hens are dry, season the cavities, and place 1/2 cup of the stuffing into the cavity of each hen.
- Tie the legs of each bird together with kitchen twine.
- Work fingers under the skin of the hen and place two pads of butter between the skin and the breasts.
- In a medium skillet, over medium heat, reduce the nectar and wine to about 1/2 original volume.
- Bring to a boil, add zest, nectarines, and remaining (cold) butter.
- Whisk until butter is incorporated and sauce thickens.
- Season with salt to taste.
- Preheat the oven to 400 degrees.
- Brush the birds all over with the liquid from the mixture and season with salt and pepper.
- Put the hens on a rack in a large roasting pan, breast-side up.
- Roast the hens, basting with remaining sauce every 20 minutes, until an instant read thermometer inserted in the thigh registers 170 degrees, about 80 minutes total cooking time.
- 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 sage and serve with remaining sauce.
PHOTO CREDITS:
Photo: Courtesy of YumSugar
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