Drunken Cornish Game Hens

Directions

• To make Cognac prune glaze, melt butter in a saucepan over medium heat. Add prunes, Cognac, 1 ½ cups water, honey, sugar, balsamic, ¼ teaspoon kosher salt, and pepper. Bring to a boil then reduce to a simmer and cook until sauce has reduced to a thin syrup, about 15 minutes. Pour off ¼ cup of the liquid glaze for basting, and reserve the prunes for serving.
• To make wild rice, bring a medium pot of water to a boil over high heat. Add the rice and butter, reduce the heat to a gentle boil, and cook until the rice is tender and starting to split but still has a slight bite, 45 to 55 minutes.
• Drain and return the rice to the pot. Cover with a clean dish towel and then place the lid on the pot. Let steam for 10 minutes then fluff with a fork.
• While rice cooks, preheat oven to 375°F.
• Season cornish game hens all over with salt and pepper and arrange in a roasting pan. Stuff hens with rice and brush with half of the reserved prune glaze.
• Roast for 50-60 minutes, basting several times with remaining prune glaze, or until an instant-read thermometer inserted into the thickest part of the breast registers at 180°F and the stuffing registers 165°F. Tent birds with foil if browning too quickly.
• To serve, place roasted game hens on a platter and spoon leftover prunes around them. Enjoy hot.