So if you’re fortunate enough to have a smoker* please give these cornish hens a try. Enjoy!
Smoked Cornish Hens with Wild Rice Stuffing and Fig Glaze [serves 2]
2 cornish game hens
1/4 c scallions, chopped
3 T butter
1 c wild rice, cooked
1/4 c pecans, chopped
1/2 c fig jam
1/4 c orange juice
suggested wood for smoking: pecan chips
Rinse and pat dry each hen. Season cavities with salt.
Sauté onions in 1 T butter. Stir in rice and pecans; set aside to cool.
Melt remaining 2 T butter in a small saucepan. Add fig jam and orange juice; stir to combine. Bring to a boil and then simmer for 1 minute. Add jam mixture to a food processor and pulse until smooth.
Stuff hens with cooled rice mixture, then close with toothpicks or kitchen twine. Brush each with jam mixture, reserving some for glazing later. Place hens on cooking rack in 225° F smoker and cook for 2 to 2 1/2 hours. Remove hens from smoker and allow to sit for 10 minutes. Brush with remaining jam mixture, remove twine and/or toothpicks, and serve.
*Don’t fret if you don’t have a smoker — these hens [and many other smoking endeavors] can be easily done on a grill
Adapted from the Masterbuilt Smoker instruction booklet’s recipe section.