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Cornish
Game Hens with
Blackberry Sauce
recipe and photograph
created by www.finedinings.com
serves 2
2 tablespoons 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
In a medium-sized saucepan over medium-high heat melt 1 tablespoon butter,
add onion and 2 teaspoons fresh thyme; saute until tender without browning. Add wine;
boil 4 minutes. Stir in blackberries (reserve 1 teaspoon for garnish) and broth; boil until reduced to
3/4 cup stirring frequently. Strain; discard solids. Combine 1 teaspoon butter with flour in a small container; whisk into sauce to
thicken; add salt and pepper. Sauce can be made 1 day ahead, covered and refrigerated; reheat.
Place Cornish game hens on baking sheet lined with
greased foil; brush with remaining 2 teaspoons melted butter; season with salt, pepper
and remaining 1 teaspoon thyme. Roast at 425° for 35 minutes or until
done. Remove from oven, blot with paper towel; place on serving plates and serve
with blackberry sauce.
Wine recommendation: Cabernet Sauvignon; Merlot
Be sure to see
more of my meat
entrees
including more Cornish Game hen recipes for special dinner parties... all with
photographs
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