Ingredients:
2 Cornish game hens or squabs, halved (about 3 pounds)
2 tablespoons Balsamic vinegar
1 teaspoon Salt
1/4 teaspoon Ground black pepper
16 Garlic cloves, peeled
2 tablespoons Unsalted butter, divided
2 tablespoons Honey
6 Thyme sprigs
1/3 cup Minced shallots
2 cups Fresh blueberries
1 tablespoon Red wine vinegar
Method: Preheat oven to 350 degrees. Rub hens with balsamic vinegar; season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs. To prepare sautéed blueberries: 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.