Serves: 5
Total Calories: 101
Prepare game hens by washing and then dusting the body cavity with seasonings. Rub birds with enough olive oil to make them glisten. Stuff each game hen with a small onion with two or three whole cloves stuck in it.
Prepare the rice and herb mix according to package directions but reduce the liquid by 1/3 and cooking time by 1/2. Set birds aside and saute the garlic in 3-4 tablespoons of olive oil. When garlic turns golden brown, gently fry each bird for 2-3 minutes. Then arrange the birds in a 14 inch Dutch and add wine or chicken stock. Put 2-3 tablespoons of rice in each bird. Spoon remaining rice around the birds. Dust the top of the birds with your seasonings.
Cook for about an hour with 8-10 briquets underneath and 15 or so briquets arranged around the outside flange of the lid.
To vary this recipe try different rice/seasoning mixes.
To give this a fancy touch, pull the lid about 10 minutes before serving and garnish with broccoli florets. If you want to make a "one pot" dinner out of this, place 5-4 medium carrots cut in 1-inch pieces in about half an hour after starting and the broccoli ten minutes before dinner.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
This Stuffed Cornish Game hens recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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