Balsamic Game Hens with Peach-Tropical Dragonfruit Chutney
By Melissa's Corporate Chefs

2 Game Hens
Organic Grinders Garden Herb with Sea Salt
Organic Grinders Rainbow Peppercorn
1/4 cup Olive Oil
1 cup Pearl Onions skinned
1/4 cup Balsamic Vinegar
1/4 cup Organic Oranges juice freshly squeezed

2 Organic Green Onions chopped
2 tablespoons Dried Cranberries
1/2 tablespoon Sherry Vinegar
1 teaspoon Ginger Root grated
1 pound Organic Peaches pitted and cut into cubes
1/2 Tropical Dragon Fruit peeled and cut into cubes

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.