Cornish Game Hen with Blackberry Reduction Sauce
1 Cornish Game Hen, halved lengthwise, cleaned, backbone removed
1 tablespoon butter, softened, divided
1/3 cup yellow onions, chopped
1 tablespoon fresh thyme, chopped, divided
1/2 cup tawny Port wine
3/4 cup frozen blackberries, thawed
2/3 cup chicken broth
1 teaspoon flour
1 Cornish Game Hen, halved lengthwise, cleaned, backbone removed
Salt and pepper, to taste
2 fresh Parsley sprigs
Place Cornish game hens on baking sheet lined with greased foil; brush with 1 teaspoon melted butter, season with salt, pepper and 1 teaspoon thyme. Roast at 425°for 35 minutes or until juices run clear. Remove from oven, blot on paper towels.
In a medium-sized saucepan over medium-high heat melt 1 teaspoon butter, add onion and remaining 2 teaspoons fresh thyme; saute until tender without browning. Add tawny Port wine; boil 4 minutes. Stir in blackberries (reserve 1 teaspoon for garnish) and chicken broth; boil until reduced to 3/4 cup stirring frequently. Strain blackberry mixture; discard solids. Combine remaining 1 teaspoon butter with flour in a small container; whisk into berries to thicken; add salt and pepper. Serve extra in a Chinese spoon. Can be made 1 day ahead, covered and refrigerated; reheat. Spoon onto plates, add Cornish game hens, garnish with parsley and serve.
I am serving this tonight with sauteed leeks with prunes and roasted fungerling potatoes! YUM...
1 tablespoon butter, softened, divided
1/3 cup yellow onions, chopped
1 tablespoon fresh thyme, chopped, divided
1/2 cup tawny Port wine
3/4 cup frozen blackberries, thawed
2/3 cup chicken broth
1 teaspoon flour
1 Cornish Game Hen, halved lengthwise, cleaned, backbone removed
Salt and pepper, to taste
2 fresh Parsley sprigs
Place Cornish game hens on baking sheet lined with greased foil; brush with 1 teaspoon melted butter, season with salt, pepper and 1 teaspoon thyme. Roast at 425°for 35 minutes or until juices run clear. Remove from oven, blot on paper towels.
In a medium-sized saucepan over medium-high heat melt 1 teaspoon butter, add onion and remaining 2 teaspoons fresh thyme; saute until tender without browning. Add tawny Port wine; boil 4 minutes. Stir in blackberries (reserve 1 teaspoon for garnish) and chicken broth; boil until reduced to 3/4 cup stirring frequently. Strain blackberry mixture; discard solids. Combine remaining 1 teaspoon butter with flour in a small container; whisk into berries to thicken; add salt and pepper. Serve extra in a Chinese spoon. Can be made 1 day ahead, covered and refrigerated; reheat. Spoon onto plates, add Cornish game hens, garnish with parsley and serve.
I am serving this tonight with sauteed leeks with prunes and roasted fungerling potatoes! YUM...
Comments
Post a Comment