Recipe - Stuffed Game Hens With Raspberry Sauce

One fourth teaspoon Pepper
One fourth teaspoon Garlic powder
2 Cornish game hens; (1
1/2pound)
2 cup Cooked packaged longgrain
and wild rice; (half
ofuncooked
; mix, 6.25ounce package)
One fourth cup Plus 2 tablespoons butter
One fourth cup Honey
1 10 ounce pac frozen whole
unsweetened; thawed
; raspberries
One fourth cup Water
2 tablespoon Sugar
1 tablespoon Grated lemon peel

Preheat oven to 450F. Combine pepper and garlic powder in bowl. Pat hens
dry inside and out. Season cavities with half of pepper mixture. Fill
cavities with rice. Close cavities using skewers. Tuck wing tips under.
Place hens in roasting pan. Melt butter with honey in small saucepan. Brush
over hens. Sprinkle with remaining pepper mixture. Bake hens until juices
run clear when thighs are pierced in thickest part, turning and basting
frequently with honeybutter mixture, 35 to 40 minutes.

Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over
mediumhigh heat. Cook until sauce thickens, stirring frequently, about 10
minutes. Sieve sauce to remove seeds if desired.

Transfer hens to cutting board. Cut each in half. Transfer hens with
stuffing to plates. Spoon sauce over.

Serves 4.

Bon Appetit December 1990

Converted by MC_Buster.

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