WILDWOOD RESTAURANT
ROAST CORNISH GAME HENS
WITH SAUTEED BLUEBERRIES AND
SWEET GARLIC CLOVES

Chef Schreiber sautes blueberries in butter with a splash of wine vinegar to make a wonderfully tangy sauce - guaranteed to enhance any fowl or game dish. Depending on the flavorings you choose, a basic blueberry sauce, salsa or chutney can go in many delicious directions.

4 halves (about 3 pounds) Cornish game hens or squabs, halved
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
FOR SWEET GARLIC CLOVES:
16 garlic cloves, peeled
boiling water
2 tablespoons unsalted butter, divided
2 tablespoons honey
6 thyme sprigs
FOR SAUTEED BLUEBERRIES:
1/3 cup minced shallots
2 cups fresh blueberries
1 tablespoon red wine vinegar

Preheat oven to 375 degrees 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 SWEET GARLIC CLOVES:
Blanch garlic 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 sauteed blueberries and sweet garlic cloves around hens.

Makes 8 portions (about 2 cups sauce)
Source: U.S. Highbush Blueberry Council
From: Chef/Owner Cory Schreiber
Wildwood Restaurant, Portland, Oregon