Stuffed Roasted Game Hen
with Sundried Blueberry Butter Sauce

Roasted Game Hen  

Stuffed Roasted Game Hen with Sundried Blueberry Butter Sauce is a masterpiece of taste! The stuffing alone calls for natural ingredients including fresh figs, oyster mushrooms, butter and sundried blueberries. The sauce includes chopped shallots, Chardonnay and bay leaves. The game hen is then displayed, garnished and sauced.



  • Boneless Game Hen clean, and remove wings—4 each
  • Butter, melted—3 oz.

For the Stuffing:

  • Large Fresh Figs, cut 1/2, brushed with butter and garlic—
         3 each (can substitute dried which have been reconstituted)
  • Scallions, brushed with butter and grilled—4 each
  • Oyster Mushrooms, brushed with butter and grilled—4 each, medium size
  • Shiitake Mushrooms, brushed with butter and grilled—6 each, medium size
  • Sundried Blueberries, reconstituted in 4 oz. Cabernet Sauvignon—1/2 oz
  • Fresh Coriander, chopped—1 Tbsp
  • Cold Butter—2 Tbsp
  • Salt and Pepper— to taste


  • Lemon—juice of 1
  • Shallots, chopped—2 each medium size
  • Sundried Blueberries—1 oz.
  • Chardonnay—4 oz.
  • Carbernet Sauvignon—2 oz.
  • Bay Leaves—2 each
  • Heavy Whipping Cream—1 cup
  • Cold Butter—10 oz.
Preparation Steps

Mix all ingredients. Stuff each game hen from neck end, tie closed and tuck legs under.

Brush with some melted butter and dust with salt and pepper. Roast 30-35 minutes (or until done) in a convection oven. While game is roasting prepare sauce.

In a saucepan, mix all ingredients except butter and cream. Reduce until almost dry.

Add cream.

Reduce again until cream thickens slightly.

Turn flame to low and whisk in butter, several small pieces at a time.

After butter is whisked in, purée slightly with a handheld blender.

Plate Presentation:

Cut Game Hen in 1/2 and arrange cut side down in an upside down "V" shape. Ladle 2 oz. Of sauce in the front of the plate. Garnish with five sundried blueberries across top of the plate, three coriander leaves and a grilled Oyster Mushroom.

by Chef Scott B. Uehlein

Chef Scott B. Uehlein is the Executive Chef at Los Abrigados Resort, Sedona, AZ. Uehlein received his training from the Culinary Institute of America.

More Gamehen Recipes

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified February 2007

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