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Wild Rice & Almond-Stuffed Game Hens
¾ cup wild rice, cooked to
package instructions
½ cup almonds, slivered
¼ cup shallots, minced
½ teaspoon orange zest
2 - 1½ pound game hens,
rinsed and dried
Once the rice is cooked, stir in the almonds, shallots and orange zest. Stuff the dressing into
the 2 prepared game hens. Melt butter and pour into Crock-Pot
sear the game hens on all sides until brown. Place the browned game hens into the slow cooker.
Whisk together the beef broth, red wine, Dijon mustard, basil and black pepper and pour over
the game hens. Cover and cook on High for 4 to 5 hours or on Low for 6 to 8 hours. Drizzle the
natural juices over the game hens to serve.
Serves 2
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Game Stew
2 lbs stew meat
½ c. flour
3 Tbs shortening
1 onion, chopped
4 carrots, sliced
1 tsp minced garlic
2 bay leaves
Dredge meat in flour. Brown in shortening in skillet. Add to Crock-Pot
ingredients. Cover; cook on Low 10-12 hours or High 5-6 hours.
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2 tablespoons butter
1½ cups beef broth
¾ cup dry red wine
1½ tablespoons Dijon mustard
¾ teaspoon dried basil
¼ teaspoon ground black pepper
slow cooker. In a separate pan,
®
1 tsp salt
1 tsp sugar
1 tsp pepper
½ tsp paprika
¹⁄
tsp cloves
8
1 tsp lemon juice
1 tsp Worcestershire™
4 c. water
slow cooker with all other
®
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