Game Hens with Pignolia Stuffing
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Ingredients
Stuffing
| Salt | | 1/3 cup | raw basmati rice | | Water | | Unsalted butter | | 1 | sm. onion, diced | | 1 tbsp. | currants, plumped | | 1/2 tsp. | freshly ground allspice | | 1/4 cup | pignolias, toasted | | 1-1/4 tsp. | lemon zest | | Black pepper |
Game hens
| 3 tbsp. | unsalted butter | | Freshly ground allspice | | 1 | lg. clove garlic, minced | | 1-1/2 tbsp. | fresh lemon juice | | 2 | game hens |
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Instructions
Stuffing:
In a saucepan, bring 1 cup water to boil. Add the salt and stir in the rice. Cover and cook until done. Transfer the rice to medium bowl.
Melt butter in pan and add minced onion, then cook until translucent. Stir in the currants and the allspice and cook a few minutes more. Stir the onion mixture, pignolias and lemon zest into the cooked rice. Add salt and pepper to taste. Let cool.
Hens:
Heat the oven to 400°F. Make a basting sauce by melting the butter and stirring in the allspice, garlic and lemon juice. Season with salt and pepper and set aside.
Spoon the cooled stuffing into the cavity of the hens. Brush the lemon butter over the birds. Sprinkle with salt and pepper and roast. Baste with the lemon butter approximately every 10 minutes. This should take 60 to 70 minutes. Remove the birds and let set for 10 minutes.
Serve the juices separately. Serve with steamed asparagus or Brussels sprouts.
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