These Cornish Game Hens with Wild Rice, Mushroom and Sausage Stuffing are so tender and delicious!
Prep the game hens by removing them from the package, draining any liquid from inside, then patting them dry inside and out with paper towel.
Stuff each bird with 4-5 tablespoons of the stuffing. Using some kitchen twine tie the legs together on each hen and season each one well with salt and pepper on all sides. Add them to a roasting pan and drizzle with butter.
Roast for 20 minutes on 425, then reduce the temp to 350 for 30-40 more minutes or until they reach 165 degrees when tested with a digital thermometer in the middle of the breast. Baste the chickens with the chicken stock every 10 minutes.
When the hens are finished cooking remove them from the oven and transfer them to a rimmed baking sheet. Turn the oven up to 500 degrees. This will allow you to get all the drippings from the pan for the sauce and allow you to crisp up the birds right before serving.
A few minutes before you're ready to eat put the hens back into the oven for 5 minutes or so to heat up and give them a golden color.
Remove the fat then add the remaining liquid to a saute pan. Bring to a simmer over medium high heat, and simmer for 6-8 minutes. This should thicken the sauce a bit and intensify the flavors.
Note that the serving size for the nutrition card below is 1/2 of one game hen.