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Stuffed Cornish Game Hens by Cabela's Staff

Ingredients

  • 2 Cornish game hens
  • 1/2 bunch of scallions, chopped
  • 1/2 cup mushrooms, chopped
  • 1 cup prepared bread crumbs
  • 1/3 cup sour cream
  • 1 hard boiled egg, chopped (optional)
  • salt and pepper to taste
  • Garlic butter for basting
  Sauce
  • Drippings from roasted hens
  • 1/2 cup butter
  • 1/4 cup scallions, chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 cup flour
  • salt & pepper
  • 1/2 tsp. nutmeg
  • 1 pkg. wild rice, precooked
Directions:  Clean and rinse birds. Mix scallions, mushrooms, bread crumbs, sour cream and egg together in bowl. Gently and loosely stuff cavity of both birds. Salt and pepper outside of birds and baste with garlic butter. Place breast side up in flat baking dish, cover with aluminum foil and bake at 350 degrees for 45 minutes. Remove foil, drain and reserve drippings, then return birds to the oven.

(Sauce)
Combine the drippings and butter in a sauce pan. Sauté scallions, and mushrooms until tender. Add flour, nutmeg, salt and pepper to taste, and stir until a paste is formed. Add milk, stirring until the sauce is desired consistency. Serve game hens on a bed of wild rice with sauce over the top.
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