Game Hen with Zinfandel and Sage

• 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

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

zinfandel, garlic, fresh sage, mustard, black, olive oil, game hens, salt, sage

Taken from online-cookbook.com/goto/cook/rpage/00002A (may not work)