Blueberry Sauteed Hens

Roast Cornish Game Hens with Sauteed Blueberries
Chef Cory Schreiber of Wildwood Restaurant, – Portland, OR
Adapted by

Yield: 8 servings


  • 3 pounds Cornish game hens (4 halves)
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon salt 
  • ¼ teaspoon ground black pepper
  • 1/3 cup minced shallots
  • 16 garlic cloves, peeled 
  • 2 Tablespoons unsalted butter, divided
  • 2 Tablespoons honey
  • 6 thyme sprigs
  • 2 cups fresh blueberries
  • 1 Tablespoon red wine vinegar


Preheat oven to 375ºF. Rub hens with balsamic vinegar and season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. Meanwhile, blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, honey, thyme, garlic and ½ cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs. 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 sautéed blueberries and sweet garlic cloves around hens.


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