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U.S. Highbush Blueberry Council

Roast Cornish Game Hens with Sauteed Blueberries
Cornish Game Hens with Blueberry Orange Sauce

Roast Cornish Game Hens with Sauteed Blueberries

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.



  • 4 halves (about 3 pounds) cornish game hens or squabs, halved
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/4 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



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