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| Servings |
Ingredients
For the Hens:
- 2 Cornish Game Hens (about 2 pounds each)
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup wild rice blend
For the Glaze:
- 1 cup apricot preserves
- ½ cup canned whole cranberry sauce
- 1/2 cup dried cherries or cranberries optional
- ¼ cup honey or brown sugar
- 2 tablespoons butter
- 1 tablespoon wine or Champaign vinegar
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper (or more if you desire spicier)
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper or more if desire spicier
Ingredients For the Hens:
For the Glaze:
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Instructions
- Thaw hens if frozen. Wash and pat dry. Preheat oven to 350 degrees. Place hens breast side up on rack in shallow roasting pan. (Do not add water to pan.) Brush hens with butter. Sprinkle with salt and pepper. Roast for one hour to one hour and ten minutes, brushing hens 3 or 4 times with the melted butter drippings. Hens are done when juices run clear and meat thermometer reads 185 degrees. Meanwhile, prepare rice according to package instructions. In another medium saucepan, combine apricot preserves, cranberry sauce, optional dried cherries or cranberries, honey or brown sugar, butter, vinegar, Worcestershire Sauce and cayenne pepper. Bring to boil then simmer for about 5 minutes or until sauce begins to thicken. When hens are cooked, lay them on a bed of rice and spoon glaze over top.
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