Truffled Cornish Game Hen

This recipe is a simple classic for fresh black truffles. Chicken is often used. However, we prefer the taste of Cornish game hen.

Serves 2

Ingredients

• 1 cornish game hen (or small chicken)
• 1 oz fresh black Perigord truffle (buy online), wiped clean and sliced thin
• Salt and pepper
• 1 ½ tablespoons butter
• 1 clove garlic, peeled and sliced in half
• 1 tablespoon Madeira
• 1 teaspoon cognac

Instructions

Use your fingers to gently pull the skin from the breast, legs, and thighs of the Cornish game hen without tearing the skin. Slip the truffle slices under the skin, covering the breast and legs completely. Shake a small amount of salt and pepper inside the game hen before trussing it tightly with kitchen string. Wrap the hen in plastic and refrigerate overnight to allow the truffles to flavor the meat.

Rub 1/2 tablespoon butter on the outside of the bird, then cover with salt and pepper. Rub the cut side of the garlic and then the remaining butter on the inside a small casserole just large enough to hold the bird (casserole should have a lid). Place the hen in the casserole and add the Madeira and cognac. Cover tightly and bake for 1 hour or until golden brown.