Deboned And Stuffed Cornish Game Hens With Pomegranate Sauce

• 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

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

cornish hens, wild rice, butter, onion, garlic, shiitake mushrooms, rosemary, thyme, salt, black pepper, chicken broth, pecans, pomegranate juice, roux, stock, shiitake mushroom, salt, pepper

Taken from www.food.com/recipe/deboned-and-stuffed-cornish-game-hens-with-pomegranate-sauce-147582 (may not work)