Yield: 8 servings (about 2 cups sauce).
4 halves (about 3 lbs.) Cornish game hens or squab
2 Tbsp. balsamic vinegar
1 tsp. salt
1/4 tsp. ground black pepper
16 garlic cloves, peeled
2 Tbsp. unsalted butter, divided
2 Tbsp. honey
6 thyme sprigs
1/3 cup minced shallots
2 cups fresh blueberries
1 Tbsp. red wine vinegar
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 Tbsp. butter, 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 Sautèed Blueberries: In a skillet over medium heat, melt the remaining 1 Tbsp. 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 sautèed blueberries and sweet garlic cloves around hens.
Recipe Provided by: Chef/Owner Cory Schreiber, Wildwood Restaurant, Portland, Oregon.
US HIGHBUSH BLUEBERRY COUNCIL