Stuffed Cornish Game Hens with Raspberry Sauce
(based on recipe from epicurious.com)
Ingredients:
- ½ tsp Pepper
- ½ tsp Garlic Powder
- 4 Cornish Game Hens, skin on
- 1 box Rice a Roni Long-Grain & Wild Rice Mix, cooked
- Skewers
- ½ cup Butter
- ½ cup Honey
- 15 oz frozen, whole, unsweetened Raspberries, thawed
- ½ cup Water
- 3 tbsp Sugar
- 1 tbsp Lemon Peel, grated
Instructions:
- Preheat the oven to 450.
- Combine the pepper and garlic powder in a small bowl, divide in half. Pat hens dry inside and out. Season cavities with half of the pepper mixture. Fill cavities with rice, and close using skewers. Tuck wings under, and place hens in a roasting pan.
- Melt butter and honey in a small saucepan over low heat. Whisk to combine. Brush honey mixture over hens. Reserve remaining honey mixture. Sprinkle hens with remaining pepper mixture.
- Bake hens until juices run clear when thighs are pierced in thickest part. Bake for 40 minutes, basting the hens every 10 minutes.
- Meanwhile, combine raspberries, water, sugar and lemon peel in a heavy saucepan over med-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds, if desired.
- Transfer hens to a cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over.
Serves 8
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