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Gingered Cornish Game Hen

A complex dish of aromas and flavors to compliment the exotic flavors of Viognier.


  • 4 Cornish Game Hens


  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon dried lavender
  • 1/4 Onion, sliced


  • 1/2 cup HH Viognier
  • 1 3/4 cup chicken stock
  • Onions from marinade
  • 1/4 teaspoon dried tarragon
  • 3/4 teaspoon honey
  • Sea Salt
  • Extra Virgin Olive Oil

Marinate the birds in the first 4 ingredients for at least one day. Put the birds in a roasting rack, coat with olive oil, and back at 400 degrees uncovered. Meanwhile, add the first four ingredients for the sauce to a pot a reduce to about half. Add the honey and continue to reduce until it just starts to become thick. Season to your taste with salt and possibly more honey. Keep warm. When birds are done cut in half and plate with the cut side down. Pour the sauce over each piece, serve with a sprinkling of dried lavender, and a glass of Holly's Hill Viognier. Bon Appetite!

Serves 4 but can easily be doubled and so on.

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