Truffled Game Hens with Prosciutto

Photo by Amy Albert
Ingredients
- Salt and freshly ground black pepper
- 1 Tbs. unsalted butter
- ½ tsp. chopped fresh thyme
- 1 Tbs. white truffle oil
- 1 thin slice prosciutto (about 2/3 oz.) cut into ¼-inch dice
- ¼ lb. fresh wild mushrooms, finely chopped
- 2 Cornish game hens (about 1-½ lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry
Season the cavity of each hen with salt and pepper. In a medium skillet over medium heat, melt 1 tsp. of the butter. Add the mushrooms and season with salt and a few grinds of pepper. Add the thyme and cook, stirring occasionally, until the mushrooms are soft and the juices have evaporated, 5 to ...
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