Glaze:
1/2 cup jalapeno jelly
1/4 cup orange juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
6 game hens
Stuffing:
2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
1/2 cup chicken broth
1/2 cup dried cranberries
1/4 cup chopped hazelnuts
1 tablespoon freshly grated orange peel
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
3 cups cooked brown rice
For glaze: In a small saucepan, heat jelly until melted; remove from heat. Add orange juice, balsamic vinegar and Dijon mustard; stir to combine. Set aside.
Rinse game hens and pat dry; set aside. In a medium skillet, melt butter over medium-high heat; add onions and sauté until translucent. Remove from heat; stir in chicken broth, dried cranberries, hazelnuts, orange peel, poultry seasoning and salt. Mix well; stir in rice.
Stuff hens with rice mixture and place in bottom of a two-piece broil pan or a shallow roasting pan. Brush game hens with glaze and cook in a non-preheated convection oven at 375°F for 45 to 50 minutes. Baste hens with glaze every 15 minutes.
Makes 6 servings.
For traditional (non-convection) baking:
Preheat and bake setting: 400ºF Time: 40 to 50 minutes
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