Cornish Hen & Wild Rice

Cornish Hen
Preheat oven to 350 degrees
Pan sear Cornish hen in some olive oil on both sides until lightly brown. Sprinkle with salt
and dill to taste. Reserve the dripping remnants from pan. Layer and toss onions, carrots and
Swiss chard in baking pan with minced garlic, remaining olive oil and ½ of reserved Cornish hen
dripping remnants. Place both Cornish hen halves on top of vegetables. Combine orange juice
and Lemoncello, pour over all in baking dish. Bake at 350 degrees for about 30 minutes or until
done. Baste occasionally while baking with sauce in baking pan. When done, brush on Orange
Lemoncello glaze and serve with Wild Rice.

Wild Rice
In frying pan, melt ½ cup butter and add the other ½ of dripping remnants from Cornish hen.
Add minced onion, carrots, celery and garlic, sauté until translucent. Add sliced Shitake
mushrooms and raisins. Toss rice into mixture and simmer 2 minutes. Add 2 cups chicken
stock, stir well, cover and simmer until done.

Orange Lemoncello Glaze

Take drippings from baking pan, add a little corn starch and simmer to thicken.

MANGIA!