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Game Hen with Shiitake Mushrooms and Wild Rice
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  • 4 game hens
  • 3 oz (84 grm). shiitake mushrooms, sliced
  • 4 spring onions or green onions, chopped
  • 1 oz (28 grm) butter
  • 3 oz (84 grm). rice, cooked
  • 1 oz (28 grm). wild rice, cooked
  • 1 oz (28 grm). pistachio nuts, roughly chopped
  • 1 egg, beaten
  • salt and freshly ground pepper
  • a little oil
  • 1/2 oz (14 grm). butter
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 stock celery, finely chopped
  • 1/2 pint chicken broth
  • 1 bay leaf
  • 1 bunch watercress, for garnish
  • Bone the gamehens without removing legs or wings (optional).
  • Make the stuffing:
  • Cook the mushroooms slowly in butter, with the spring onions,for 3 minutes.
  • Add the rice with the nuts.
  • Bind with the beaten egg and season to taste with salt and pepper.
  • Lay the gamehens, skin side down, flat on the tabletop.
  • Divide the stuffing between them and sew them up using cotton or very fine string.
  • Heat the oil in a flame-proof casserole, add the butter and when foaming, add the gamehens two at a time and brown lightly all over.
  • Remove to a plate.
  • Add the onion, carrot, and celery to the pan and fry til lightly browned.
  • Set the gamehens on top of the veggies.
  • Add the chicken stock, bay leaf, salt and pepper.
  • Bring up to a boil and simmer 40 to 50 minutes.
  • When the game hens are done, remove to a warm serving plate.
  • Remove the string or cotton.
  • Meanwhile, make the sauce:
  • Skim the fat from the top of the cooking juices.
  • Strain the sauce with a little mirepoix, into a clean saucepan.
  • Boil rapidly to a syrupy consistency.
  • (Check that the sauce is not too strong. If necessary,add a little buerre marie to thicken it.)
  • Taste and season.
  • Arrange the gamehens on a warm serving plate.
  • Garnish with watercress.
  • Heat the sauce and pour into a large warm sauce boat.
  • Serve the sauce separately.
A great recipe for a special dinner. A good side dish is Sugar Snaps, Carrots and Basil and a nice green salad.

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