Steps

• 1

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

  375 ˚F / 191 ˚C

• 2

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

• 3

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

• 4

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

  375 ˚F / 191 ˚C

  01:00

• 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 / 191 ˚C

  160 ˚F / 71 ˚C

  00:45

• 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.

• 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.

• 9

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