Wild Rice Bowl with Roasted Game Hen, Root Vegetables, and Sage Brown Butter

Ingredients

• •1 whole game hen (about 2 lbs)
• •1 cup wild rice
• •2 cups chicken broth
• •1 medium carrot, cut into chunks
• •1 medium parsnip, cut into chunks
• •8 oz Brussels sprouts, halved
• •3 tablespoons olive oil
• •4 tablespoons butter
• •8 fresh sage leaves
• •to taste salt and black pepper

Directions

1. 1Preheat oven to 425°F. Pat the game hen dry and season inside and out with salt and pepper. Roast for 35-40 minutes until golden and cooked through.
2. 2While the hen roasts, bring chicken broth to a boil, add wild rice, reduce heat, and simmer for 30 minutes until tender.
3. 3Toss root vegetables with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast alongside the hen for 25-30 minutes until caramelized.
4. 4In a small saucepan, melt butter over medium heat, add sage leaves, and cook for 3-4 minutes until the butter browns and smells nutty.
5. 5Remove the game hen from the oven and let rest for 5 minutes, then halve or quarter it.
6. 6Divide wild rice between two bowls, top with roasted vegetables and game hen, then drizzle with sage brown butter and pan juices.

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