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I love this
sauce with roast duck but would have never thought it would go so
well with baby chickens, but it does....
it is so
delicious and one of my favorite entrees...
I like to put a
little extra on the plate in a Chinese spoon, it looks so elegant...
see
more of my meat
entrees
for special
dinner parties
for what to serve with this beautiful dish... all with
photographs
Cornish
Game Hen Recipe
with Blackberry Sauce
recipe and photograph
created by www.finedinings.com
serves 2
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 for garnish
Place 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
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; discard solids. Combine remaining 1 teaspoon butter with flour in a small container; whisk into sauce 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
game hens, garnish with
parsley and serve.
Wine recommendation: Cabernet Sauvignon; Merlot
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