Stuffed Game Hens or Pheasants

1 tablespoon salt

2 Game Hens or Pheasants. Cleaned
2 Tablespoons melted butter or margarine
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion power
1 teaspoon dried thyme
1 teaspoon ground nutmeg
1 teaspoon dried parsley
1 ¼ cup canned diluted chicken broth
1 ¼ cup port wine

1 ½ cups white rice/wild rice blend
3 cups water
1 teaspoon salt
1 dash each crushed sage & thyme
1 bag roasted & salted pistachios
1 bag sun dried sweetened cranberries

Port Wine Sauce
1 cup red currant jelly
1 cup port wine
¼ cup catsup
3 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 whole cloves

Rub cavities of birds with 1 tablespoon salt. Brush bird with butter. Rub each bird with ½ teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and dried parsley.

Cook rice in water and salt. Add sage & thyme. Shuck pistachios and crush the meats. Add to the rice as much as desired, and add cranberries to rice as much as desired. Stuffed rice mixture into birds. Roast at 350° for about 2 hours or until tender, basting frequently with basting sauce made from mixing the ¼ cup chicken broth and ¼ cup port wine. Serve with the port wine sauce prepared by mixing all the port wine sauce ingredients in a sauce pan and stirring until cornstarch dissolves, bring to a boil, stirring constantly and cook 1 minute.

Servings: 6


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