Combine 3 quarts of water with ¾ cup of kosher salt to create a brine solution. Submerge the Cornish hens in the brine and let them rest for 2-3 hours in the refrigerator.

Cook the wild rice blend according to package instructions. In a skillet, melt 1 tablespoon of unsalted butter and sauté the chopped shallots, carrot, and celery for about 5-7 minutes. Combine the cooked rice with the vegetables, dried tart cherries, herbs, additional butter, and a splash of red wine vinegar.

Remove the hens from the brine solution, rinse under cold water, and pat dry. Fill each cavity with the stuffing, securing the openings with kitchen twine or toothpicks.

Mix softened unsalted butter with chopped fresh sage, thyme, rosemary, and black pepper. Rub this herbed butter over the outside of the hens.

Preheat your oven to 400°F (200°C). Roast the hens breast side up for approximately 40 minutes, then increase the temperature to 450°F (232°C) for an additional 15-20 minutes.

Let the hens rest for 10 minutes before serving.

Optional: Create gravy from the pan drippings by adding white wine and thickening with flour.