Game Hen with Zinfandel and Sage
- 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,