Barefoot Cellars Recipe: Cornish Game Hens

~ Cornish Game Hens ~
With Grilled Vegetables and a Roasted Tomato and Garlic Sauce
(serves 6)
Created by Donna Wegener, Partner/Chef de Cuisine

6		Cornish game hens
6		Medium sized portabella mushrooms
2	pounds	Assorted summer squashes (zucchini, yellow, patty pan)
12		Italian pear tomatoes
2	heads	Garlic, separated and peeled
2	tbls	Demiglace (found in gourmet section of grocery store)
2	cups	Barefoot Cellars Reserve Impression Meritage
6	tbls	Olive oil
6	tbls	Butter
		Salt and freshly ground pepper

		Preheat oven to 350

Quarter portabella mushrooms, summer squashes and tomatoes. Set aside. Arrange Cornish game hens in large baking pan. Add the garlic cloves to the side of the same pan. Season hens with the salt and freshly ground pepper. Roast in oven for 25 minutes.

Remove garlic from pan and set aside.

Add quartered vegetables to roasting pan arranged around the hens and drizzle lightly with the olive oil. Continue to roast for 15 minutes. Remove hens and vegetables to platter and keep warm.

Prepare sauce: Heat pan drippings scraping bottom and add the wine. Cook until reduced to ¾ cup. Add the demiglace and the roasted garlic cloves. Finish with 6 tablespoons unsalted butter.

Pour sauce over vegetables and serve. Enjoy with Barefoot Reserve Impression!

You can find Barefoot Reserve Impression at your store, or you can purchase it from the Barefoot Website.

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