PAIRS WITH:

Sunstone 2018 Cabernet Sauvignon, SBC

INGREDIENTS

Sauce:

• 4 tbsp + 1tsp butter, melted & divided
• 3/4 cups chopped onion
• 2-1/2 tbsp chopped fresh thyme
• 1/2 -1 cup red wine (preferably Merlot or Cabernet Sauvignon)
• 1 tsp sugar
• 1 3/4 cups fresh blackberries
• 1 1/2 cup chicken broth
• 1 tsp tapioca flour

Meat:

• 3 Cornish game hens, halved lengthwise, backbones removed.

DIRECTIONS

Sauce (can be made up to one day ahead):

1. Melt 1 tablespoon butter in large sauce pan over medium heat.
2. Add onion and 1/2 tablespoon thyme. Saute approximately 5 min.
3. Add red wine and sugar.
4. Bring to boil for about 4 minutes.
5. Add blackberries and broth. Boil until it reduces to 1 1/2 cups.
6. Stir frequently (10 minutes)- strain and discard solids.
7. Mix flour and 1 teaspoon melted butter in a small bowl.
8. Bring sauce to simmer. Gradually whisk in butter mixture. Simmer until thickens slightly, about 1 minute.
9. Season to taste with salt and pepper.

Meat:

1. Preheat oven to 425.
2. Brush baking sheet with 1 tablespoon butter.
3. Brush hens with 2 tablespoons butter, sprinkle with thyme, salt and pepper.
4. Roast about 35 minutes.
5. Bring sauce to simmer and slice and plate hens.
6. Drizzle sauce around hens.

Recipe by Brittany Rice, Sunstone Winemaker and Chef