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Loading...Recipe by 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
- 4 halves (about 3 pounds) cornish game hens or squabs, halved
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 16 garlic cloves, peeled
- 2 tablespoons, divided unsalted butter
- 2 tablespoons honey
- 6 thyme sprigs
- 1⁄3 cup shallot, minced
- 2 cups fresh blueberries
- 1 tablespoon red wine vinegar
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
Number of servings (yield): 8 servings and about 2 cups sauce