Bon Appetit/May 2004

Game Hen Breasts with Juniper Cabbage and Cider Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 1-1/4 to 1-1/2 pound Cornish game hens 2 tablespoons hazelnut oil or olive oil, divided 1 onion, finely chopped
1 large carrot, chopped 1 leek (white and pale green parts only), chopped 1 celery stalk, chopped
1 bay leaf 1 12-ounce bottle hard apple cider 1/2 cup plus 6 tablespoons whipping cream
1/2 teaspoon honey 4 tablespoons butter, room temperature, divided 1 tablespoon all purpose flour
15 juniper berries, crushed with mallet 12 cups thinly sliced savoy cabbage (about 3/4 large head)



1 Cut hens in half lengthwise. Cut off breast halves and remove bones; chill breasts. Heat 1 tablespoon hazelnut oil in heavy large pot high heat. Working in batches, add remaining hen parts and saute until well browned. Transfer to bowl. Add onion, carrot, leek, and celery to pot; saute until deep brown, about 8 minutes. Return browned game hens to pot; add 8 cups water and bay leaf; bring to boil. Reduce heat, cover, and simmer 1-1/2 hours. Strain; return stock to same pot. Boil stock until reduced to 1-1/4 cups, about 10 minutes.
2 Boil cider in medium saucepan until reduced to 1/4 cup, about 18 minutes. Add reduced stock, 1/2 cup cream, and honey; bring sauce to simmer. Mix 1 tablespoon butter and flour in small bowl; shisk into sauce. Whisk over medium heat until sauce thickens enough to coat spoon, about 2 minutes. Season with salt and pepper.
3 Melt 3 tablespoons butter in large pot over medium-high heat. Add juniper berries and cabbage; saute until crisp-tender, about 6 minutes. Add 6 tablespoons cream; stir 3 minutes. Season with salt and pepper.
4 Sprinkle hen breasts with salt and pepper. Heat remaining 1 tablespoon hazelnut oil in heavy large skillet over medium-high heat. Add breasts; saute until golden and cooked through, about 3 minutes per side. Slice breasts crosswise. Divide cabbage among 8 plates. Fan breast slices atop. Drizzle sauce over.

Back