Roast Cornish Game Hens with Sauteed Blueberries and Sweet Garlic Cloves
Impress your dinner guests with this exceptional entree.
(54) ratings
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Recipe Details:
Servings 8
Prep Time: 30 min
Cook Time: 35 min
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
16 garlic cloves, peeled
2 tablespoons unsalted butter, divided
2 tablespoons honey
6 thyme sprigs
1/3 cup minced shallots
2 cups fresh Naturipe® Farms blueberries
1 tablespoon red wine vinegar
To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 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 sauteed 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 sauted blueberries and sweet garlic cloves around hens.
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 30 min
Cook Time: 35 min
Ingredients
4 halves (about 3 pounds) Cornish game hens or squabs2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
16 garlic cloves, peeled
2 tablespoons unsalted butter, divided
2 tablespoons honey
6 thyme sprigs
1/3 cup minced shallots
2 cups fresh Naturipe® Farms blueberries
1 tablespoon red wine vinegar
Directions
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 1/2 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 sauteed 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 sauted blueberries and sweet garlic cloves around hens.
Recipe courtesy of U.S. Highbush Blueberry Council.
These recipes do not take into consideration any food allergies that you may have. Please carefully consider which recipes you try, especially if you have food sensitivities or allergies. Consume these recipes at your own risk. Naturipe has no liability if you consume foods to which you are allergic.
Roast Cornish Game Hens with Sauteed Blueberries and Sweet Garlic Cloves
Roast Cornish Game Hens with Sauteed Blueberries and Sweet Garlic Cloves
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