Dacor Wall Ovens manual Cornish Game Hens, Stuffing Game Hens Bing Cherry Sauce, Cherries in syrup

Cornish Game Hens

Default Mode and Temperatures: Pure Convection™ Sear/350˚

Suggested Time: 45 minutes

Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat.

Path to reach this function: DACOR GUIDE-POUTLRY-#3 Cornish Game Hen

Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce

STUFFING	GAME HENS	BING CHERRY SAUCE
1 cup wild rice	4 game hens, about 1⁄2-1 pound each	1 can (15 ounce) pitted Bing (or dark)
2 Tablespoons butter	2 Tablespoons unsalted butter, melted	cherries in syrup
1⁄4 cup minced celery	2 Tablespoons olive oil	2 cups chicken stock
1⁄4 cup minced onion	1 Tablespoon salt	1⁄4 teaspoon salt
1⁄8 cup minced carrot	2 teaspoons ground black pepper	Dash of pepper
1⁄4 cup minced red bell pepper		1⁄4 teaspoon ground allspice
1⁄2 cup chicken broth		1⁄2 teaspoon ground nutmeg
1 teaspoon dried thyme		1 teaspoon arrowroot
1 teaspoon dried rosemary		2 Tablespoons Grand Marnier

Bring a pot of water to a boil. Cook wild rice in water until tender. The rice will almost split in two and one side will bend back when it is done. While the rice is cooking, melt butter in a sauté pan. Add celery, onion, carrot, and bell pepper. Sauté until the vegetables are soft. Drain rice and add to vegetables. Add the chicken stock and seasonings. Cook for 3 minutes. Season with salt and pepper. Turn off heat and let mixture cool completely.

Remove gizzard and inside package from game hens and set aside for another use. Rinse hens under cold water and pat dry with paper towels. Combine butter and olive oil and drizzle over hens. Season with salt and pepper. Place hens on a flat rack in a roasting pan. Stuff the hens with the rice. Adjust oven rack to position 2. In Dacor Guide, select Cornish Game Hens. Place hens in oven. Insert meat probe and set internal temperature to 165˚. Roast until golden brown. When the juices run clear, take out and cool for 10 minutes.

For sauce; drain cherries and put liquid in a saucepan with chicken stock. Reduce by half. Add salt, pepper, allspice and nutmeg. Stir arrowroot with 1 teaspoon of the cherry sauce that has been cooled. Stir until smooth before adding to sauce. Simmer until thickened. Add Grand Marnier and bing cherries. Place a spoonful of rice in center of plate. Place half a game hen or a whole game hen on top of the rice. Spoon sauce over game hen and around the plate.

After Roasting: Scoop the rice out of the game hens and cut game hens in half. Drizzle hens and rice with cherry sauce.

Serves 6 to 8.

RECIPES

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