Mother's Day Cornish Game Hens

3 Cornish Game Hens [1 3/4 lb ea]
6 Fresh rosemary sprigs
2 tbsp Butter, melted
2 tbsp Lemon juice
1 pinch Salt
1 pinch Pepper

Stuffing:
1 cup Wild rice
3 cups water
1 tbsp Butter
2 cups Mushrooms, halved
1 Onion, chopped
1 1/2 tsp Dried savory
1/2 tsp Salt
1/2 tsp Pepper

For Stuffing:
Rinse rice. In saucepan, bring water to a boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl.

In skillet, melt butter over medium-high heat; cook mushrooms, onion, and savory for 3 minutes. Stir into rice along with salt and pepper; let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.

Sprinkle with salt and pepper and roast in 375 degrees oven, basting with remaining butter mixture, for 1-1/2 hours or until juices run clear when hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side down.