MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornish Game Hen And Wild Rice Categories: Cornish hen, Rice, Alcohol, Fruit Yield: 2 Servings 2/3 kg Cornish game hen Wild rice stuffing Salt and pepper 25 g Butter 1/4 c Red currant jelly 30 ml Brandy or cognac Salt 15 g Butter 2 tb Celery; minced 2 tb Shallots; minced -OR- 1/4 c Onion; minced 2 tb Green pepper; minced 1 tb Parsley; minsed 150 ml Chicken stock or stock from - simmered giblets 1/3 c Wild rice 1/2 ts Mixed herbs such as basil, - chervil, marjoram Salt Thaw game hen and remove giblets. (Hint: Put giblets in a small saucepan with about 150 ml water and bring to a boil. Reduce heat, cover, and let simmer for 15-20 minutes if you have time so you can use the stock in the stuffing). Prepare Wild Rice Stuffing. Preheat oven to 190 C. Cut hen in half. Rinse and dry hen halves. Sprinkle salt and pepper on inner surfaces. Fill with Wild Rice Stuffing. Place a square of aluminum foil on each half; invert onto a small shallow baking sheet. Melt butter in a small saucepan and brush over hen halves. Bake 20 minutes. Add red currant jelly and brandy or cognac to remaining butter in saucepan. Heat and stir until jelly is melted and mixture is smooth. Brush jelly glaze over hen halves. Bake 20-30 more minutes, basting with glaze every 10 minutes. Move foil and hen halves together onto serving plates; slip foil out. Bring remaining glaze to a boil and season with salt. Pour over hen halves. Wild Rice Stuffing: Melt butter in a small saucepan over medium heat. Briefly saute celery, shallots or onion, and green pepper. Stir in parsley. Add chicken stock or stock made from giblets. Bring to a boil. Rinse wild rice in a small bowl and pour off rinse water. Add rice to boiling stock. Cover and slowly simmer for 45 minutes or until liquid is absorbed. Salt if desired. Recipe by Elke Krausse in Bonn, Germany MMMMM