4 Cornish game hens or squabs, halved (about 3 pounds)
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
16 garlic cloves, peeled
2 tablespoons unsalted butter divided
2 tablespoons honey
6 thyme sprigs
1/3 cup minced shallots
1 can OregoN Blueberries, undrained
1 tablespoon red wine vinegar
Preheat oven to 375 degrees. 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 50 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: Drain blueberries and reserve ½ cup syrup. In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, (about 3 minutes). Add blueberries and stir in red wine vinegar and syrup. Simmer until mixture has a saucy consistency, (about 2 minutes). To serve: Arrange each hen half on a wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.
Serves: 8 portions (about 2 cups sauce)
This recipe was actually created by Cory Schreiber of Wildwood Restaurant in Portland. The sweet/savory combination is fantastic. You can also roast the hens on the barbecue for a smokier version.