Roast Cornish Game Hens With Blueberries and Garlic Cloves
By: Sarah Donnell
Published: Thursday, December 10, 2009 - 5:18pm

Ingredients




4 halves Cornish game hens or squabs, halved (about 3 pounds)
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
 cup minced shallots
2 cups fresh blueberries
1 tablespoon red wine vinegar
escarole

Preparation

1 Preheat oven to 375ºF. 2 Rub hens with balsamic vinegar and season with salt and pepper. 3 Place hens on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. 4 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. 5 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. 6 To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.