Stuffed Cornish Game hens

Serves: 5
Total Calories: 101


5 game Cornish hens, 16 to 21-oz each
5 small, mild onions
5 (4-ounce) packages wild rice with herbs
2 cups dry white wine or chicken stock
2 to 3 cloves garlic, sliced and diced
olive oil
whole cloves
salt and pepper, plus your favorite seasonings


Prepare game hens by washing and then dusting the body cavity with seasonings. Rub birds with enough olive oil to make them glisten. Stuff each game hen with a small onion with two or three whole cloves stuck in it.

Prepare the rice and herb mix according to package directions but reduce the liquid by 1/3 and cooking time by 1/2. Set birds aside and saute the garlic in 3-4 tablespoons of olive oil. When garlic turns golden brown, gently fry each bird for 2-3 minutes. Then arrange the birds in a 14 inch Dutch and add wine or chicken stock. Put 2-3 tablespoons of rice in each bird. Spoon remaining rice around the birds. Dust the top of the birds with your seasonings.

Cook for about an hour with 8-10 briquets underneath and 15 or so briquets arranged around the outside flange of the lid.

To vary this recipe try different rice/seasoning mixes.

To give this a fancy touch, pull the lid about 10 minutes before serving and garnish with broccoli florets. If you want to make a "one pot" dinner out of this, place 5-4 medium carrots cut in 1-inch pieces in about half an hour after starting and the broccoli ten minutes before dinner.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish

Nutritional Facts:

Serves: 5
Total Calories: 101
Calories from Fat: 2

This Stuffed Cornish Game hens recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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