Often after hunting big game during the day, we take a drive in the evenings in search of upland birds. When we get lucky, we bring a few grouse, pheasant or quail back to camp. This recipe was applied to sage grouse, it was delicious (as it will be with any hen). You won't believe how moist and flavorful they are!
Prep time: 20 minutes
Cook time: 1 hour
Servings: 4
Ingredients
2 upland birds
2 cups wild rice
1 package cremini mushrooms, sliced
1 large onion, diced
1 tsp olive oil
2 chicken bouillon cubes
2 tsp dried sage
2 tsp dried thyme
1 tsp pepper
1 Tbsp Alpine Touch seasoning (or other all-purpose seasoning of choice)
Fresh veggies of choice; carrots, potatoes, celery, cauliflower etc. for roasting
4 Tbsp butter, melted
Instructions
-Preheat oven to 350 degrees
-Prepare rice according to instructions, adding bullion cubes to water and 1/2 of the dried seasonings (sage, thyme, pepper, Alpine Touch)
-Saute onion and mushroom in olive oil until tender
-When rice is done cooking, mix onion and mushroom mixture into it
-Stuff hens with rice mixture, bind legs with cooking twine
-Place hens in roasting pan, breast up
-Place remaining rice mixture and fresh veggies to the bottom of the roasting pan surrounding the hens
-Melt butter, pour over the hens and veggies
-Sprinkle everything in the pan with the remaining dry seasonings
-Roast in a 350 degree oven uncovered for 1 hour or until internal temperature of hens reaches 165 degrees
-Enjoy!
Pairs well with fresh bread