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
1. Preheat oven to 375ºF. 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.
2. To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.
3. 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.
4. To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.
YIELD: 8 portions (about 2 cups sauce)
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
| Ingredient | Quantity |
| Cornish game hens or squabs, halved | 4 halves (about 3 pounds) |
| Balsamic vinegar | 2 tablespoons |
| Salt | 1 teaspoon |
| Ground black pepper | 1/4 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 |
1. Preheat oven to 375ºF. 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.
2. To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.
3. 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.
4. To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.
YIELD: 8 portions (about 2 cups sauce)