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Game Hen with Zinfandel and Sage
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Amador Foothill Winery


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

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