Roast Cornish Game Hens with Sauteed Blueberries
Adapted by StarChefs.com
Yield: 8 servings
INGREDIENTS:
3 pounds Cornish game hens (4 halves)
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
⅓ cup minced shallots
16 garlic cloves, peeled
2 tablespoons unsalted butter, divided
2 tablespoons honey
6 thyme sprigs
2 cups fresh blueberries
1 tablespoons red wine vinegar
METHOD:
Preheat oven to 375ºF. Rub hens with balsamic vinegar and season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. Meanwhile, blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, 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. 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.
