Deboned And Stuffed Cornish Game Hens With Pomegranate Sauce - cooking recipe

Ingredients

8 Cornish hens, deboned
1/2 cup wild rice, uncooked
4 cups cornbread, cubed
1/2 cup butter
1 large onion, chopped
1 garlic clove, minced
3 cups shiitake mushrooms, quartered
1 sprig fresh rosemary, minced
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup pecans, coarsely chopped
1/2 cup pomegranate juice
3 tablespoons roux
2 cups stock
1/2 cup shiitake mushroom, sliced
1 pinch salt
1 pinch pepper

Preparation

Rinse and cook wild rice to package instructions; set aside.
Spread cubed cornbread in a single layer on a baking sheet.
Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
Preheat oven to 375 degrees.
Melt butter in a large skillet over medium heat.
Add onion and garlic; cook and stir for 3 minutes.
Add mushrooms; cook for 3 more minutes stirring occasionally.
Add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
Stir in broth.
Add pecans and toasted bread cubes; toss lightly.
Stuff deboned Cornish Game Hens with stuffing.
Truss deboned Cornish Game Hens with toothpicks and long skewers.
Roast Cornish Game Hens in oven for 1 hour or until done.
Making the sauce -- Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.
Bring the sauce to a low simmering boil and cook for 10 minutes.
Strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.