This seems fancy, but it’s nothing you can’t handle. The sweet blueberries complement the savory game hens exceptionally well.
Roasted Cornish Game Hens with Sauteed Blueberries and Sweet Garlic Cloves
- 4 halves (about 3 lb) Cornish game hens or squabs, halved
- 2 Tbsp balsamic vinegar
- 1 tsp salt
- ¼ tsp ground black pepper
- 16 garlic cloves, peeled
- 2 Tbsp unsalted butter, divided
- 2 Tbsp honey
- 6 thyme sprigs
- ⅓ cup minced shallots
- 2 cup fresh blueberries
- 1 Tbsp red wine vinegar
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.
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.
Serves 8. (about 2 cups of sauce).