Ingredients:

4 each Game hens, 10-12 oz. each, partially deboned

3 cups Sweet potato, fine julienne, fried

4 each Fresh rosemary sprigs

4 each Fresh thyme sprigs

Game Hen Marinade Ingredients:

3/4 cup Olive oil

4 each Garlic cloves, crushed

2/3 cup Onions, sliced

1/3 cup Fresh rosemary

4 each Bay leaves

1/3 cup Dijon mustard

1/4 cup Red wine

2 tsp. Red wine vinegar

1 tsp. Sugar

to taste Salt

to taste Fresh ground black pepper

Lentil and White Bean Cassoulet Ingredients:

1 tsp. Olive oil

1/4 cup Onions, small dice

1/4 cup Carrots, small dice

1/4 cup Celery, peeled, small, dice

3 oz. Applewood smoked bacon, small dice

1 each Bay leaf

1 tsp. Fresh thyme leaves

3 oz. Red wine

1 tsp. Balsamic vinegar

1/2 tsp. Sugar

3 cups Rich chicken stock or beef stock

1/4 cup Lentils, cooked

1/4 cup White beans, cooked

to taste Salt

to taste Fresh ground black pepper

2 tsp. Fresh parsley, chopped

Method:
Prepare marinade by combining ingredients and mixing well . Adjust seasoning. Pour marinade over game hens and refrigerate overnight. Prepare cassoulet by sauteing bacon, onion, carrots and celery in olive oil. Add bay leaf and thyme. Deglaze with red wine and reduce. Add balsamic vinegar, sugar and stock. Bring to a simmer and reduce heat. Simmer over low heat for 15 minutes. Add cooked lentils and white beans. Season with salt and fresh ground black pepper. Finish with fresh chopped parsley. Remove game hens from marinade and drain well. Cook on preheated grill until done. For service, pool lentil and white bean cassoulet on warm serving plate. Place grilled game hen over cassoulet and top with fried fine julienne of sweet potato. Garnish with fresh rosemary and thyme sprigs.

Chef Larry's Notes: Chicken breasts may be substituted in this recipe.

Makes 4 servings