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Lapsang Souchong-Smoked Stuffed Cornish Game Hen

Mike Tremoulet TeaChef Level 1

An elegant and classy, yet simple variation. The tea adds a deep, earthy flavor to the fowl that matches nicely with the mushroom stuffing. Prep time: 20 min. Cook time: 1 hour.

1 h 20 m 2


  • 1 Grand Cornish Game Hen (1 1/2 lb.)
  • 3-4 tbsp. lapsang souchong tea leaves
  • 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
  • stuffing:
  • 1 lb. white button mushrooms
  • 1 tbsp. butter
  • 1 tbsp. scallions, finely chopped (about 2 stalks)
  • salt and pepper to taste


Combine tea, rice, and sugar and stir to create the smoke mix. Heat smoke mix in a stovetop smoker over medium-high heat. Preheat oven to 400°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 min.

Remove smoker from heat and let stand for 5 min. 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 30 min. or until thermometer inserted at thickest part of the thigh registers 170°F.

Let stand 10 min. before carving.

Duxelle de champignon (mushroom stuffing):

Heat large skillet over medium-high heat.

Chop or process the mushrooms until finely chopped, about the consistency of breadcrumbs.

Melt butter in skillet. Sautee scallions for 1-2 min., then add the chopped mushrooms. Cook 10 min., 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 several days. Can be made well in advance.

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