Season hens inside and out with salt and pepper, cover and refrigerate. Wash wild rice in a strainer. Simmer in 2 cups of water with 1 tbsp salt for 1 hour. Drain remaining liquid.
Sauté mushrooms, onions and minced hen livers in butter until onions are translucent. Combine sauté, wild rice, brandy, thyme, sage and rosemary. Once cool, stuff hens.
Bake hens at 375 degrees for 1 hour, basting often with chicken broth.