Blackwing Recipe

Wild Boar/Apricot Stuffed Cornish Hens

Description: Wild Boar and Wild Rice Stuffed Cornish Hens with Apricot Glaze

Servings: 6

Difficulty: average

Meal: dinner


  • 6 Cornish Hens (about 18-20 ounces each)
  • 2 lbs of Wild Boar Breakfast Sausage
  • 3/4 cups of uncooked Wild Rice
  • 1 1/2 cups of uncooked Long Grain Rice
  • 1 jar of Apricot Glaze
  • 5 1/2 cups of Water
  • 2 teaspoons of Chicken Bouillon Granules
  • 1 1/2 teaspoons of salt

Preparation: In a large saucepan, bring 5 cups of water, bouillon, and salt to a boil. Add wild rice. Reduce heat, cover and simmer for 20 minutes. Add long grain rice, cover and simmer for another 25-30 minutes longer or until rice is tender and water is absorbed.

Cooking: In a large skillet, cook the seasoned wild boar over medium heat until meat is no longer pink. Drain and stir in the rice mixture. Spoon about 3/4 cups of the stuffing into each hen. Place remaining stuffing in a greased 2 qt. baking dish, cover and set aside. Place hens breast side up on a rack in a shallow baking pan and tie drumsticks together. Bake, uncovered at 350F for 40 minutes. In a small saucepan, bring the apricot preserve and remaining water to boil. Pour over hens and bake 15 minutes.