This particular recipe is a rendition of a dish normally prepared in a conventional oven. The first time I had it my mind was completely blown away. So I figured the only way to make it any better is to pair the Big Green Egg and my newly acquired seven quart Lodge Cast Iron Dutch Oven. Needless to say the outcome was nothing short of absolutely amazing!
8 TBSP Unsalted Butter
1/8 Cup Dried Onion Powder
2 TBSP Dried Celery Powder
2 Cups Cooked Wild Rice
4 TBSP Dried Cranberries
10 Dried Apricots – Diced
Cracked Black Pepper
3 TBSP Balsalmic Vinegar
6 Cornish Game Hens – Patted Dry
1. In a medium skillet heat 3 tablespoons of butter over medium heat.
2. Add the onion and celery powders to the butter and allow to cook for five minutes.
3. In a mixing bowl combine the butter with the rice and the diced dried fruits. Season with salt and pepper to taste.
4. Place 1/2 cup of the wild rice into the cavity of each hen. Tie the legs together with kitchen twine.
5. Start the Big Green Egg with the convection setting using the platesetter with the feet down. Using the lower vent get the temperature to a steady 400 degrees farenheight.
6. Melt the remaining butter with the balsalmic vinegar. Bruch the hens all over with the butter mixture and season with salt and pepper.
7. Place the cornish game hens breast up in a 7 quart cast iron dutch oven.
8 Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees farenheight. Cook time should total about 80 minutes.