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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.
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
1 1/2 Cup Traeger Apricot BBQ Sauce
1/4 Cup white wine
2 Tablespoon unsalted butter, cubed
: 375 ˚F
3 game hens
As Needed 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
: 375 ˚F
: 160 ˚F
1 1/2 Cup Traeger Apricot BBQ Sauce
1/4 Cup white wine
2 Tablespoon unsalted butter, cubed
6 Tablespoon unsalted butter
1 Cup heavy cream
As Needed Salt
As Needed Pepper