		Back To Recipe Page		Print This Recipe

Lapsang Souchong-Smoked Stuffed Cornish Game Hen

Submitted by:

A more elegant and classy, yet simple to put together, variation. The tea adds a deep, earthy flavor to the fowl that matches nicely with the mushroom stuffing.

Prep Time: 20 mins prep time
1 hour cooking time
Serving Size: 2

Ingredients

* 1 Grand Cornish Game Hen (approx. 1.5 lb.)
* 3-4 Tbsp. loose-leaf Lapsang Souchong tea
* 3-4 Tbsp. long grain brown rice
* 3-4 Tbsp. light brown sugar
* 3 Tbsp duxelle de champignon (recipe below)
* 1/4 C fresh white bread crumbs
* 1 Tbsp chopped parsley
* salt and pepper to taste

Directions
Combine tea, rice, and sugar and stir to create the smoke mix. Heat smoke mix in a stovetop smoker over medium-high heat. Pre-heat oven to 400 degrees F.

Meanwhile, rinse and pat dry the hen. Salt cavity and outside of hen. Place hen inside smoker and let stand on the heat for 10 minutes.

Remove smoker from heat and let stand for 5 minutes longer. Open and remove hen.

Combine remaining ingredients in small bowl and mix. Spoon stuffing into bird, full but not overstuffed.

Roast in oven for approximately 30 minutes or until thermometer inserted at thickest part between leg and thigh registers 170 degrees F.

Let stand for 10 minutes before carving.

Duxelle de champignon (Mushroom Stuffing)

Makes a bunch.

Ingredients:

* 1 lb. white button mushrooms
* 1 Tbsp. butter
* 1 Tbsp. scallions, finely chopped (about 2 stalks)
* salt and pepper to taste

Heat large skillet over medium-high heat.

Roughly chop the mushrooms on the cutting board, then pulse in food processor until finely chopped, about the consistency of breadcrumbs.

Melt butter in skillet. Sauté scallions for a minute or two, then add the chopped mushrooms. Cook 10 minutes, stirring occasionally, until the mushrooms have exuded all their moisture and the pan begins to really sizzle. Season to taste.

Covered, this will last in the refrigerator for at least a week. Can be made well ahead of time.