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Cornish Game Hens with Black Current Wild Rice Stuffing and Savory Chocolate Sauce, Serves 4

3 TBL butter
2 TBL chopped onion
3 TBL Dried Black Currants
1 Tsp chopped sage
1/3 cup Uncooked Wild Rice
1 cup water
½ tsp salt
2 Cornish Game hens
¼ cup melted butter

Melt 3 TBL butter in a saucepan over medium heat. Stir in the onion, Currants, sage, and uncooked rice. Saute 5 to 10 minutes. Mix in water and salt. Bring to a boil. Reduce heat, cover and cook 45 minutes until rice is tender and easily fluffed with a fork.

Preheat oven to 400 degrees.

Season the Cornish game hen inside and out with salt, and stuff with the wild rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with the ¼ cup melted butter.

Cover the baking pan and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Place the cooked hens on a serving platter and drizzle the Savory chocolate sauce on the hens and around the plate.

Savory Chocolate Sauce

1 T Olive Oil
1 T Bacon Fat
¼ cup diced onion
¼ cup diced celery
¼ cup diced red bell peppers
3 cloves garlic, minced
4 leaves sage chopped
1 T tomato paste

Saute the above ingredients in a sauce pot until vegetables are tender. Then deglaze the pan with:

2 cups red wine
1 cup white wine
Then add:
1 cup red grapes
1 cup chicken stock

Simmer sauce. Reduce sauce by half or to desired consistency. Strain sauce then add:

2 oz grated Brix extra dark chocolate
Salt and pepper to taste