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BBQ Game Birds with Root Vegetable Mash

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Cherry

These game birds are wildly tasty. They're rubbed down with Traeger Chicken Rub, glazed with a sweet and buttery apricot glaze, and served over a creamy root vegetable mash.

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  • 3 game hens

  • Traeger Chicken Rub

  • 1/2 Pound potatoes, peeled and cut into 1-inch cubes

  • 1/2 Pound sweet potatoes, peeled and cut into 1-inch cubes

  • 1/2 Pound parsnips, peeled and cut into 1-inch pieces

  • 1/2 Pound carrots, peeled and cut into 1-inch pieces

  • 6 Tablespoon unsalted butter

  • 1 Cup heavy cream

  • Salt

  • Pepper

Glaze

  • 1 1/2 Cup Traeger Apricot BBQ Sauce

  • 1/4 Cup white wine

  • 2 Tablespoon unsalted butter, cubed

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Season the game hens with the Traeger Chicken Rub and set aside.

    • 3 game hens

    • As Needed Traeger Chicken Rub

  • 3

    In an oven-safe baking dish, add 3/4 cup water, the potatoes, sweet potatoes, parsnips, and carrots, and cover with foil.

    • 1/2 Pound potatoes, peeled and cut into 1-inch cubes

    • 1/2 Pound sweet potatoes, peeled and cut into 1-inch cubes

    • 1/2 Pound parsnips, peeled and cut into 1-inch pieces

    • 1/2 Pound carrots, peeled and cut into 1-inch pieces

  • 4

    Place the baking dish on the grill grates. Close the lid and cook for 1 hour or until the vegetables are tender.
  • 5

    Insert the probe into the thickest part of the breast of the game hen, avoiding the bone, if possible. Place the game hens directly on the grill grates. Close the lid and cook until the internal temperature reaches 160F, 30-45 minutes.

    375 ˚F

    160 ˚F

  • 6

    Make the glaze. In a small saucepan over medium heat, add the Traeger Apricot BBQ Sauce and the wine and simmer for 30-40 minutes, stirring occasionally, until reduced by half. Add the butter to the glaze and stir until melted. Reserve until ready to serve.

    • 1 1/2 Cup Traeger Apricot BBQ Sauce

    • 1/4 Cup white wine

    • 2 Tablespoon unsalted butter, cubed

  • 7

    Remove the vegetables and game hens from the grill. Let the game hens rest for 10 minutes before serving.
  • 8

    Drain the vegetables. In a large pot on the stovetop, heat the cream and butter, and add the vegetables. Remove from heat and mash the vegetables to desired consistency. Season with salt and pepper to taste.

    • 6 Tablespoon unsalted butter

    • 1 Cup heavy cream

    • As Needed Salt

    • As Needed Pepper

  • 9

    Place the root vegetable mash on a serving dish, top with the game hens, and drizzle with glaze. Serve immediately. Enjoy!

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