2 Game Hens
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Organic Oranges juice freshly squeezed
2 tablespoons Dried Cranberries
1/2 tablespoon Sherry Vinegar
Preheat oven to 425°F.
Wash and dry game hens. Rub hens with a tablespoon of the olive oil and season with the Organic Grinder Garden with Sea Salt and the Organic Grinder Rainbow Peppercorn.
Place on a rack in a baking pan. Cook for 40 minutes or until meat thermometer inserted into thigh reads 170°F.
Let rest 10 minutes and cut hens in half for serving.
In a saute pan heat remaining olive oil and sauté pearl onions until lightly browned.
Add balsamic vinegar and orange juice. Set aside.
Combine green onion, cranberries, vinegar and ginger. Mix peaches and tropical dragonfruit, toss both together.
On a serving plate, spoon chutney into the middle of the plate and place game hen halves onto chutney.
Spoon pearl onions around game hens and drizzle hens with balsamic sauce.
Makes 4 servings.