Roasted Cornish Game Hen with Citrus and Black Pepper Glaze

Wine-pairing suggestion: A rich, juicy, medium-bodied Merlot because the hints of black cherry and raspberry complements this robust dish!

Ingredients:

• 2 small oranges
• 1 lime
• 1/4 cup molasses
• 1/2 teaspoon ground black pepper
• 1 tablespoon unsalted butter, chilled
• 1 tablespoon chopped fresh parsley
• 2 teaspoons kosher salt
• 2 Cornish game hens (1-1/2 pounds each)

1. With a zester or a vegetable peeler, remove the zest from 1 of the oranges and the lime, and finely chop. Halve all of the fruit and use a citrus reamer or juicer to extract the juice (enough to make 1 cup of combined juices).
2. Combine the zest and juice in a small saucepan over medium-high heat; stir in the molasses and pepper. Bring to a boil, then reduce the heat and simmer until the liquid is reduced to 1/2 cup; about 16 minutes, stirring occasionally. Remove from the heat and stir in the butter and parsley. Set aside to cool.
3. Preheat oven to 375 degrees. Remove giblets and neck from the hens. Using poultry shears or a sharp knife, cut the hens in half lengthwise. Rinse under cool running water and pat dry, inside and out, using paper towels. Place the hens in a shallow baking pan, skin side up. Sprinkle with the salt.
4. Roast the hens for 15 minutes, the brush with half the glaze. Roast glazed hens for another 15 minutes, then brush with the remaining glaze. Continue roasting until cooked thoroughly; 10 to 20 minutes more. The juices should run clear when the thickest part of the thigh is pierced with a tip of a knife. If the hens begin to brown too much before they are done, tent with foil.