BBQ Game Birds with Root Vegetable Mash

Steps

• 1

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

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• 2

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

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  Ingredients

  • 3 Whole Cornish game hens

  • As Needed Traeger Chicken Rub

• 3

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

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  Ingredients

  • 1/2 Pound potatoes, peeled and diced into 1/2 inch pieces

  • 1/2 Pound sweet potato, peeled and cubed

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

  • 1/2 Pound carrots, peeled and chopped

• 4

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

  Grill: 375 ˚F

  Probe: 160 ˚F

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• 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.

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• 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.

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  Ingredients

  • 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.

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• 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.

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  Ingredients

  • 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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