Truffled Game Hen Recipe
beurre blanc / rainbow chard / pickled shallot
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Ingredients
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For the Truffled Game Hen
For the Beurre Blanc Sauce
For the Rainbow Chard
For the Pickled Shallot
Method
For the Truffled Game Hen
- 1
Prepare the Game Hens
Preheat your oven to 375°F (190°C). Pat the game hens dry with paper towels and place them in a roasting pan.
- 2
Season the Hens
Drizzle the truffle oil over the game hens, and season with salt, black pepper, and fresh thyme. Rub the seasonings into the skin and inside the cavity of the hens for maximum flavor.
- 3
Roast the Hens
Roast the game hens in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
For the Beurre Blanc Sauce
- 4
Sauté Shallots
In a saucepan, combine the finely chopped shallots and white wine. Bring to a simmer over medium heat, and let it reduce by half.
- 5
Add Butter
Lower the heat and whisk in the cold butter, one piece at a time, until emulsified and creamy. Stir in the heavy cream, salt, and lemon juice. Keep warm but do not boil.
For the Rainbow Chard
- 6
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- 7
Cook the Chard
Add the chopped rainbow chard to the skillet, and season with salt and black pepper. Sauté for about 3-5 minutes until the chard is wilted and tender.
For the Pickled Shallot
- 8
Prepare the Pickling Liquid
In a small saucepan, combine white vinegar, sugar, salt, and water. Heat over medium until sugar and salt dissolve.
- 9
Pickle the Shallots
Place the thinly sliced shallots in a jar and pour the hot pickling liquid over them. Let them cool to room temperature, then refrigerate for at least 30 minutes before serving.
