Cornish Hens Bernice

You'll Need
Shallow Baking Pan
A Rack to place the hens on
Gallon sized zip lock bag
small sauté pan

Ingredients:
2 Cornish hens
1/2 quart buttermilk
2 tbsp.Emeril's Parmesan Garlic bread rub
1tbsp.Fresh Ground Black pepper
2-4 tbsps.Extra virgin Olive Oil
16.0z sliced mushrooms
1 large shallot
2 cups white/wild rice mix
Kosher salt to taste
2 tbsps chopped Italian parsley
1/2 cup Marsala wine
1/2 cup Light red wine(I used Sirah)
1/3 cup unsalted butter

Step One:
Remove gut bag from hens,Rinse the hens...set aside
In the gallon sized bag add the butter milk,Parmesan garlic powder 1 tblsp ground black pepper.
Shake bad to mix thoroughly add the hens to the bag and seal the bag making sure the marinade gets into the hens cavities.
Marinate the hens for twelve hours then turn the bag and marinate the hens for another twelve hours(one day in total turning just once)

Step 2:
In a small saute pan
Saute mushrooms in 2 tbsps of olive oil salt and pepper,add more oil if needed,sauté the mushrooms for about 5 to 9 minutes or until soft.Add shallots,sweat the shallots for five minutes or until they are translucent,add Marsalla and stir 2 to 3 minutes more add butter and parsley.
When butter melts remove the mushrooms from the heat.

Step 3:
Prepare the white/wild rice,then combine the rice and mushrooms together,place in a covered bowl in refrigerator until the hens are done marinating

Step 4:
Preheat oven to 350 degrees
After the hens are done marinating,remove them from bag drain off marinade and stuff the rice and mushroom into the hens cavities place hens on a rack in a shallow pan.Add 1/2 cup of water into the pan.
Bake at 350 degrees for 1 to 1 and 1/2 hours when the hens turn golden brown sprinkle the Sirah(light red wine) over the hens and bake the hens an additional ten minutes.
Allow the hens to cool approximately 20 minutes before carving them...