Boneless Cornish Game Hen with Truffle Vinegrette



  • 2 Cornish Game Hens

  • 4 sprigs Fresh Thyme,Keep Whole

  • 1/4 lb Unsalted,clarified butter

  • 2 cloves Garlic,Crushed, But Keep-Whole

  • Salt And Pepper,To Taste

  • 1/4 lb unsalted butter


  • Note: as a main course 1 hen will yield 6 slices. As part of a
    tasting menu serve 2 slices per person so one hen will serve 3 people.]

  • Debone the Hens doing your best to keep each half of the bird intact.

  • Cut in half lengthwise.

  • Season and place each half on a square of plastic wrap.

  • Wrap up the bird by picking up alternating sides of plastic wrap twisting into a ball, allowing any air to escape before completely tying off. The package should resemble a small water balloon.

  • Place the packages into a vacuum bag and vacuum and seal.

  • Place bags in a Sous Vide Machine at 142F (61C) for 2 hours or a pot of water that is at 148 degrees.

  • Cook gently until they reach an internal temperature of 142 F.

  • Remove from the water and shock in an ice bath.

Crisp the skin of the hens in a hot pan using clarified butter. Continuously roll the hens to achieve an even golden brown. Then strain off the excess butter and place in a 350 degree oven, cooking only untill warmed through.

Remove from oven, add whole butter, sprigs of thyme, and garlic cloves.
Baste the Hens until you have achieved the desired color and temperature. keep warm until ready to plate.
Serve two slices on warm dinner plate and drizzle with Black Truffle Vinegrette




  • 1 Shallots, Finely Chopped

  • 5/6 T dijon mustard

  • 1/4 cup sherry vinegar

  • 1/9 cup black truffle Oil

  • 1/12 Cup black truffle Pieces,With-Liquid (Canned)

  • 1/2 cup extra virgin olive oil

  • Salt And Pepper,To Taste


  1. Combine 1st 5 ingredients in a bowl.

  2. Slowly whisk in Olive oil to emulsify.

  3. Season with salt and pepper.

  4. Store in a squeeze bottle until plating.

  5. Keep at room temperature.

  6. Refrigerate for long term storage.