Steps

• Step 1

  In a medium saucepan over medium heat, melt the butter, and add the wild mushrooms. Cook for 10 minutes until softened and lightly browned. Add the onion and celery, and cook for 5 minutes until translucent. Add the garlic and cook 30 seconds, until fragrant.

  Ingredients

  • 2 Tablespoon unsalted butter

  • 8 Ounce wild mushrooms, cleaned

  • 1/2  yellow onion, diced

  • 1 Clove Garlic, minced

  • 1 Stalk celery, diced

• Step 2

  Add the rice and stock and bring to a simmer. Cook for about 20 minutes or until rice is tender. Add herbs and season with salt and pepper.

  Ingredients

  • 1 Cup wild rice

  • 1 1/2 Cup chicken stock

  • 2 Sprig thyme leaves, stems removed

  • 1 1/2 Tablespoon Fresh Sage, Minced

  • As Needed black pepper

  • As Needed Salt

• Step 3

  Stuff 1/4-1/2 cup of the rice mixture into each bird, then truss the legs together. Season the exterior of the Cornish game hens liberally with Traeger Fin & Feather Rub.

  Ingredients

  • 4  Cornish game hens

  • 1/4 Cup Traeger Fin & Feather Rub

• Step 4

  When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 5

  Insert the probe into the thickest part of the breast, avoiding any bones, if possible. Place the birds directly on the grill grates, close the lid, and cook until the internal temperature reaches 165℉, about 30 minutes.

  00:30

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• Step 6

  Remove the game hens from the grill and let rest for a few minutes before serving. Enjoy!