Game Hens With Roasted Grape Mostarda

1. 1

   Preheat the oven to 400u00b0 F. Liberally season the game hens (inside and out) with salt and pepper. Allow them to sit out for up to an hour to lose the chill of the fridge.

2. 2

   Mix the garlic, honey, whole grain mustard, olive oil, and rosemary in a bowl. Rub the mixture all over the inside and outside of the hens.

3. 3

   Place the hens on a roasting rack and cook for about 60 minutes (depending on the size of your bird), until an instant read thermometer in the leg/thigh registers 170 degrees (or the juices run clear). Watch your birds carefully after 40 minutes or so to ensure the skin isn't turning too dark. I covered my birds with foil for the last 15 minutes or so.

4. 4

   Rest the birds under a foil tent for 10 minutes before serving.

5. 5

   Preheat your oven to 400u00b0 F (this can be done alongside the game hens). On a sheet pan place the grapes, shallots, rosemary, and olive oil. Season lightly with salt. Roast for 15 minutes, until the grapes have softened and the shallots have browned.

6. 6

   Deglaze the baking sheet with the white wine immediately, scraping up any bits of browned grape and shallot. Pour the mixture on the baking sheet into a saucepan.

7. 7

   Add the sugar, Champagne vinegar, mustard seed, dry mustard, and bay leaf to the grapes in the saucepan. Over medium heat, cook the mixture down until the grapes are very soft and most of the liquid has evaporated.

8. 8

   Off the heat, add the reserved pan juices and dijon and remove the bay leaf. Serve warm or at room temperature alongside the game hens. Crusty bread is recommended.

* Per serving · 4 servings · Values may vary.