Smoked Game Hen with Cranberry Butter and Roasted Yellow Pepper is definitely delicious! Yellow pepper, oregano, and basil are mixed together and then drizzled over the smoked game hen. The entree, which orchestrates the change of season in the north country, rests in a sauce of butter, white wine and dried cranberries.
Place 1/2 oz. of butter and half of herbs under skin of each breast. Bake in 350 degree oven. Cool until needed. Reconstitute berries in 2 cups of simmering water. Purée 6 oz. of berries and deseed.
Julienne potatoes after they have been well washed and hold in water.
Slice squash into 1/4 inch thickness. Sauté in 2 oz. of whole butter, season with salt and pepper.
Using smoker with the wood chips, smoke the hens for 1/2 hour.
Fry the potatoes in oil.
Roast the yellow pepper over an open flame until black, wrap in clear wrap 5 minutes. Peel and dice.
Combine wine and berry purée and simmer; add remaining butter.
Chef Theron M. Aldrich works at Pier 37 restaurant, Ogdensburg, NY. He received his training at the Culinary Institute of America.
This page originally published as a FoodDay article in 1997.
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This page modified February 2007
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