Print this RecipeThis dish was featured in the February 2006 newsletter from our sister winery, Bella Piazza. Both Zinfandel and Barbera work wonderfully when served with dishes filled with a variety of flavors and spices. This recipe produces a light crisp crust on the game hen. It serves two, but multiplies easily to meet your needs.
Preheat oven to 425 degrees.
Split the game hen in half lengthwise, using a sharp knife to cut through the breast and backbone. Pat game hen dry. Mix bread crumbs, cheese, spices and herbs. Add olive oil and blend into a paste. Smear paste over skin coating as much as possible.
Cover the bottom of an 8” x 8” baking dish with non-stick spray, clarified butter or margarine.
Place the game hen halves in baking dish cut side down. Reduce the oven to 375 degrees and bake game hens until browned, about 35 minutes. Simmer the chicken broth in a small sauce pan and baste the game hens with the broth and pan juices every ten minutes. Game hens finish quickly. They are done when the outside is golden brown and the juices run clear when the bird is pricked.
While the game hens are baking, prepare a cup of Basmati Rice following the package instructions.
Fluff half of the prepared rice onto each of two warm plates. Place a half game hen on the rice and ladle the pan juices over the game hen and rice. Serve with your favorite fresh steamed winter greens: broccoli, Brussels sprouts or Swiss chard and either our Barbera or Zinfandel.
Order the featured wine: Villa Toscano 2004 Barbera | Villa Toscano 2003 Shenandoah Valley Zinfandel