Blueberry Recipes

Roast Cornish Game Hens with Sauteed Blueberries

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Roast Cornish Game Hens with Sauteed Blueberries

Recipe: Roast Cornish Game Hens with Sauteed Blueberries

Chef/Owner Cory Schreiber Wildwood Restaurant, Portland, Oregon

Chef Schreiber sautés blueberries in butter with a splash of wine vinegar to make a wonderfully tangy sauce–guaranteed to enhance any fowl or game dish. Depending on the flavorings you choose, a basic blueberry sauce, salsa or chutney can go in many delicious directions.

Ingredients

Cornish game hens or squabs, halved: 4 halves (about 3 pounds)
Balsamic vinegar: 2 tablespoons
Salt: 1 teaspoon
Ground black pepper: ¼ teaspoon
Garlic cloves, peeled: 16
Unsalted butter: 2 tablespoons, divided
Honey: 2 tablespoons
Thyme sprigs: 6
Shallot, minced: ¹⁄₃ cup
Fresh blueberries: 2 cups
Red wine vinegar: 1 tablespoon

Instructions

Preheat oven to 375°F
Rub hens with balsamic vinegar
Season with salt and pepper
Place on a rack in a roasting pan
Roast until thigh juices run clear, about 35 minutes
To prepare garlic: Blanch cloves in boiling water
In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and ½ cup water
Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes
Remove thyme sprigs
To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter
Add shallots
Cook and stir until tender, about 3 minutes
Add blueberries
Cook until they soften, about 4 minutes
Stir in red wine vinegar
Simmer until mixture has a saucy consistency, about 2 minutes
To serve: Arrange each hen half on wilted escarole, if desired
Spoon sautéed blueberries and sweet garlic cloves around hens