Source:

Amador Foothill Winery

Serves/Makes:6

Ingredients

• 2 oz (56 grm). Zinfandel
• 3 cloves garlic, finely chopped
• 3 tbsp (45 ml) fresh sage, chopped
• 3 tbsp (45 ml) Dijon-style mustard
• 1 tbsp (15 ml) black peppercorns, crushed
• 4 oz (112 grm). olive oil
• 6 game hens
• salt, as needed
• sage sprigs

Preparation

• Place wine, garlic, sage and mustard in a bowl and mix with whisk.
• Add oil slowly, in a steady stream, while whisking. The wine and the oil will emulsify and thicken.
• Cut the game hens along the backbone. Spread them out and flatten by giving each a hard swat on the breastbone near the neck.
• Pour marinade mixture over and marinate for 2 hours at room temperature or overnight in the refrigerator. Reserve marinade.
• To cook, grill over hot coals.
• Turn frequently to avoid burning.
• After the first turn, salt to taste.
• Heat the marinade.
• When done, place on serving plates and brush generously with the heated marinade.
• Garnish with sage sprigs.
• Serve with roasted new potatos and barbecued corn.

Comments

Provided to us on a wine tasting tour in El Dorado County, at the Amador Foothill Winery, Plymouth CA.