Game Hen Stuffed with Wild Rice and Mushrooms Recipe - Allrecipes.com
Game Hen Stuffed with Wild Rice and Mushrooms Recipe
  • READY IN 2 hr

Game Hen Stuffed with Wild Rice and Mushrooms

Recipe by  

"This recipe isn't too difficult, but it looks like an expensive restaurant meal! It is the perfect way to fix up that pheasant, duck or even just a Cornish game hen from your local grocery store. This recipe is made with a Cornish game hen in mind, so if you are using a larger bird, you may want to adjust the amount of the ingredients."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 50 mins
  • READY IN

    2 hrs

Directions

  1. Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
  3. Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
  4. Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
  5. Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2011

I increased the servings to 8 first. I simmered the rice in chicken stock instead of water. I sauted 2.5 oz of slivered almonds in the butter until golden. I added one pkg of chopped white mushrooms and a cup of chopped onion to the almonds. I added that to the cooked rice. Those additions made what was probably a great rice recipe into one of the best wild rice recipes I have ever tasted!

 
Most Helpful Critical Review
Dec 23, 2009

The hen itself was very good, although I made sure to check it early to ensure it wouldn't dry out. The rice was a little bland and dry....I will try more seasonings with that next time. It was a good Sunday afternoon meal...one you can surely take a nap after!

 
Dec 26, 2009

I made this for Christmas for my extended family... first Christmas in charge of the bird/ first Christmas married! Everyone was raving about this recipe! The bird looks so good, and it tastes wonderful. A couple of adjustments I made: I added 1 can of cream of mushroom because other reviewers said the recipe was sometimes dry. Also, I added in the rest of my stuffing from stuffed mushrooms I had made the night before. Combined with a oil, vinegar, and rosemary marinade = perfection!

 
Dec 11, 2009

This is a great simple recipe. The wild rice has a unique flavor and when paired with the hen it's wonderful. When you are in the mood for something different this is a great recipe to turn to. I was pleasantly surprised by how flavorful this dish was. It certainly was not dry as the other reviewer suggested. If you think that's going to be an issue roast it breast side down. Thanks for a great recipe!

 
Feb 08, 2011

I used this recipe on 2 hens (b/c that is how they were packaged) also used brown rice and used beef stock instead of water and added 1 tsp of both tarragon and sage to mushrooms as they cooked... my husband was IN LOVE!! I'd even use the same seasoning on Chicken Thighs and roast them on finished mushroom rice!!

 
Feb 22, 2010

Hen was great and moist. I baked it in a glass covered dish and put a pan of water underneath it on lower shelf to help ensure moisture. Didnt love the rice though. Next time I plan to make some mushroom rice in a separate pot and put stuffing inside the hen.

 
Sep 21, 2012

If you want a more flavorful rice, sautee onions and mushrooms with 3-4 minced garlic cloves. Instead of cooking rice in plain flat water, use half chicken broth and half amber beer. When mixing rice with sauteed mushrooms mixture, add also some dry cranberries and/or slivered almonds. Stuff the hen(s). To avoid that meat/rice dries out, baste hen(s) often with a mixture 1 cup chicken broth, 1/2 cup dry white wine, juice of one lemon and 3 tbsp of melted butter. You won't regret it!

 
Dec 05, 2011

Very tastey and easy to make. I would make this again. The only disappointment I had was that the rice around the opening became dry and had a texture as if it wasn't cooked. Next time in addition to tying the legs together I'm going to do something better to keep the rice around the opening from being exposed while cooking to keep all of it moist and tender as it is delicious and worth eating. I cooked the rice in chicken broth instead of water and seasoned it lightly. I also dribbled the pan drippings over the finished hen too for a finishing touch.

 

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Nutrition

  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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