Roast Cornish Game Hens with Sauteed Blueberries

9 ratings

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