I love Cornish game hens. They bring out the carnivore in my family, as well - we love having our own little bird to gnaw on.

Stuffed game bird recipes can be quite involved, but this recipe comes together quickly, as long as you think ahead to thaw and marinate the birds in advance.

Whenever I have the opportunity to prepare any wild bird, I always marinate them in my tried-and-true formula: Looza Apricot Nectar combined with Honeycup mustard, both available at most local groceries.

This marinade provides a delectable sweet and tart flavor that marries especially well with the flavor of game bird. While the birds are cooking, I boil then simmer the marinade with brown sugar for a quick glaze. For the stuffing, you can mash or dice the sweet potatoes before combining with the wild rice.

Generally game birds are sold in the frozen section of your meat department. Make sure you allow at least 24 hours to thaw them in your refrigerator. With a very sharp knife, it's easy to split your birds, but your butcher may be able to do this for you as well.

Peggy Lampman | Contributor

Yield: 4 servings
Active Time: 25 minutes
Passive Time: 12-24 hours to marinate thawed birds; about 1 hour baking time
Cost: Approx. $16 (depending on cost of bird)

Ingredients:

2 large (approx. 2 1/2-pound each) game hens, thawed, if frozen, and split (4 halves)
2 cups Looza apricot nectar
1/4 cup Honeycup mustard
1 tablespoon minced garlic
1 cup dry wild rice
1 large sweet potato
1 tablespoon unsalted butter
1/3 cup dried cherries or cranberries
2 tablespoons brown sugar
Fresh chopped thyme or parsley, optional garnish

Directions

1. In a pan large enough to accommodate the game hens, whisk together the nectar, mustard and garlic. Season both sides of birds halves with kosher salt and freshly ground pepper. Place birds in mixture and marinate at least 12 hours, and up to 24 hours, refrigerated, turning once.
2. Preheat oven to 350 degrees.
3. Cook rice in salted water according to package instructions. Wash sweet potato and bake until it can easily be pierced with a fork. When cool enough to handle, peel, mash or dice and combine with butter, rice and dried fruit. Reserve.
4. Remove birds from marinade and drain marinade into a pan. To make a glaze, whisk in sugar and bring to a boil. Reduce heat and simmer until thickened, stirring occasionally.
5. Place birds, cavity side down, on a lightly oiled, foil-lined baking sheet. Brush with glaze. Roast birds, on middle rack of oven, 30 minutes. Remove birds from oven, turn, and brush inside cavity with additional glaze. Return to oven and roast an additional 15 minutes.
6. Remove birds from oven, divide and mound wild rice-sweet potato mixture into the cavity of each bird, and return to the oven. Continue to roast an additional 15 minutes or until an instant-read thermometer inserted into the thigh registers 160 degrees and rice registers 140 degrees.
7. Garnish with chopped thyme or parsley and serve game hens with any leftover rice, reheated.