Method
Melt butter in large sauté pan over medium heat. Add onions, celery and butternut squash, cook until tender. Add apples, bay leaves, thyme and raisins, continue to cook until apples are tender. Remove and cool. Combine cooled mixture with walnuts, cooked wild and white rice and parsley. Season with salt and black pepper. Mix well.

Season game hens inside and out with salt and black pepper. Stuff game hen with wild rice mixture. Place stuffed hens in roasting pan and drizzle with olive oil. Roast in preheated oven at 375 degrees F for 1 hour and 15 minutes or until done. Allow to rest 15 - 20 minutes before serving. For service, place hens on a warm platter. Top with Orange Grand Marnier sauce and garnish with fresh rosemary.

Makes 8 servings

Chef Larry's Notes
A 22 - 24 oz. stuffed game hen serves 2. Smaller game hens may be used. Wild rice mixture should be well cooled before stuffing game hens. Roast game hens within 1 hour of stuffing.

Chef Larry's Orange Grand Marnier Sauce

Ingredients

Method
Combine orange juice, chicken stock, Grand Marnier, orange zest and sugar in saucepan, bring to a boil over medium heat. Combine corn starch and water mixing well, add to simmering mixture. Reduce heat and simmer for 5 minutes, (sauce will thicken.) Season with salt and pepper. Serve with roast poultry.

Makes 2 cups

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