Cornish Game Hen with Blackberry Sauce and many menu ideas to serve with this meal
Prep Time: 20 min Cook Time: 40 min Servings: 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
Salt and pepper, to taste
2 fresh Parsley sprigs for garnish
Preheat oven to 425 degrees F.
Place hens on baking sheet skin side up lined with greased foil; brush with 1 teaspoon melted butter, season with salt, pepper and 1 teaspoon thyme. Bake 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, onions and remaining 2 teaspoons fresh thyme; saute until tender without browning. Add wine; boil 4 minutes. Stir in broth and blackberries (reserve 1 teaspoon for garnish); boil until reduced to 3/4 cup stirring frequently. Strain and discard solids.
Combine remaining 1 teaspoon butter with flour in a small container; add to mixture and whisk to thicken; add salt and pepper. Fill Chinese spoon with sauce, put more sauce on the plates with hens sitting on top, put spoon and parsley on plates and serve.
Wine recommendation: Cabernet Sauvignon; Merlot