Ingredients

4 Game Hens

2 boxes Herb & Butter rice, prepared

2 chopped shallots

12 mushrooms, sliced

1 med. onion, chopped

3/4 stick unsalted butter, to baste

paprika

kosher salt

pepper

thyme

4 sprigs of rosemary

Preparation

Prepare Herb & Butter rice mix, then sautee onion, shallots, and mushrooms, and add to rice.

Stuff the hens with rice mixture, season with kosher salt, pepper, thyme and paprika. Top each bird with a sprig of rosemary.

Baste with butter, and roast, basting every 25 minutes, at 350 degrees, until crispy on the outside, and juices run clear (approx. 1 3/4 to 2 hours, depending on size)

Serve on a bed of rice, using the remaining rice mixture. I recommend braised brussel sprouts with roasted chestnuts as a side dish.