Roasted Game Hens With Cranberry-Mustard Stuffing
4 servings
Crispy roasted game hens stuffed with wheat berries, mustard and dried cranberries make a festive cool weather dish.
Read more about this recipe at hogwash.
1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon chopped fresh thyme
1 cup dry white wine
4 cups chicken stock or broth
3/4 cup wheat berries
1/4 cup dried cranberries, chopped
1 1/2 tablespoons whole-grain mustard
1/4 cup panko breadcrumbs
1/2 cup grated parmesan
4 (1-pound) game hens, rinsed, trimmed, and dried inside and out
Olive oil spray
prep: 20 minutes
total: 2 hours 20 minutes
large skillet
twine
large roasting pan
instant-read thermometer
1. Heat a large skillet over medium heat.
2. Add the oil, then the onion, and a sprinkling of salt and pepper. Cook for 5 minutes, stirring occasionally.
3. Add the thyme and wine, and simmer 2 minutes.
4. Add 2 cups of the chicken stock and the wheat berries, and simmer on medium-low heat for 30 minutes, stirring occasionally.
5. Add the remaining 2 cups stock, and simmer another 30 minutes.
6. Stir in the cranberries, and cook another few minutes, until almost all the liquid is absorbed.
7. Remove the stuffing from the heat, stir in the mustard, breadcrumbs and cheese, season with more salt and pepper to taste, and set aside.
8. Preheat the oven to 400F.
9. Divide the stuffing between the cavities of the 4 hens.
10. Using twine, tie the legs together, and tuck the wings behind the backs.
11. Place the birds breast-up in a large roasting pan, spray lightly with olive oil, and season with salt and pepper.
12. Roast for 45 to 50 minutes, or until the stuffing measures 165F with an instant-read thermometer.
13. Serve warm, with a gravy made from the pan juices, if desired.
