Stuffed Rock Cornish Game Hens
By Chef Tom Fraker


1 package Basmati and Wild Rice Pilaf prepared as directed by package instructions
1 package Dried Cranberries
1 package Dried Apricots chopped
2 Rock Cornish Game Hens
2 Meyer Lemons juice freshly squeezed
4 tablespoons Unsalted Butter melted
2 cloves Peeled Garlic minced
Salt and Pepper to taste
Ground Coriander to taste
Ground Paprika to taste
Granulated Garlic to taste


Preheat oven to 350ºF. Combine the rice, cranberries and apricots and set aside.

Rinse the hens and pat dry. Combine the lemon juice, butter and garlic and brush all over the hens, inside and out.

Season with the rest of the ingredients and stuff the birds with the rice mixture. Coyok hens according to package instructions.


I like to serve this dish with a glass of Merlot or Chardonnay.