Ingredients

• 8 Cornish hens, deboned
• 1/2 cup wild rice, uncooked
• 4 cups cornbread, cubed
• 1/2 cup butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 cups shiitake mushrooms, quartered
• 1 sprig fresh rosemary, minced
• 1/2 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup pecans, coarsely chopped
• 1/2 cup pomegranate juice
• 3 tablespoons roux
• 2 cups stock
• 1/2 cup shiitake mushroom, sliced
• 1 pinch salt
• 1 pinch pepper

Instructions

1. Rinse and cook wild rice to package instructions; set aside.

2. Spread cubed cornbread in a single layer on a baking sheet.

3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.

4. Preheat oven to 375 degrees.

5. Melt butter in a large skillet over medium heat.

6. Add onion and garlic; cook and stir for 3 minutes.

7. Add mushrooms; cook for 3 more minutes stirring occasionally.

8. Add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.

9. Stir in broth.

10. Add pecans and toasted bread cubes; toss lightly.

11. Stuff deboned Cornish Game Hens with stuffing.

12. Truss deboned Cornish Game Hens with toothpicks and long skewers.

13. Roast Cornish Game Hens in oven for 1 hour or until done.

14. Making the sauce -- Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.

15. Bring the sauce to a low simmering boil and cook for 10 minutes.

16. Strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.