Game Hen with Shiitake Mushrooms and Wild Rice

Name: Game Hen with Shiitake Mushrooms and Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bone the gamehens without removing legs or wings (optional).
2
Cook the mushroooms slowly in butter, with the spring onions,for 3 minutes.
3
Add the rice with the nuts.
4
Bind with the beaten egg and season to taste with salt and pepper.
5
Lay the gamehens, skin side down, flat on the tabletop.
6
Divide the stuffing between them and sew them up using cotton or very fine string.
7
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.
8
Remove to a plate.
9
Add the onion, carrot, and celery to the pan and fry til lightly browned.
10
Set the gamehens on top of the veggies.
11
Add the chicken stock, bay leaf, salt and pepper.
12
Bring up to a boil and simmer 40 to 50 minutes.
13
When the game hens are done, remove to a warm serving plate.
14
Remove the string or cotton.
15
Skim the fat from the top of the cooking juices.
16
Strain the sauce with a little mirepoix, into a clean saucepan.
17
Boil rapidly to a syrupy consistency.
18
(Check that the sauce is not too strong.
19
If necessary,add a little buerre marie to thicken it.)
20
Taste and season.
21
Arrange the gamehens on a warm serving plate.
22
Garnish with watercress.
23
Heat the sauce and pour into a large warm sauce boat.
24
Serve the sauce separately.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 game hens, 3 oz (84 grm). shiitake mushrooms, sliced, 4 spring onions or green onions, chopped, 1 oz (28 grm) butter, and more.

Yes, Game Hen with Shiitake Mushrooms and Wild Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!