Ingredients

Ripe, sweet cherries crushed to make 4 cups volume
4 c white wine vinegar
4 game hens, skinned
Acid-proof container with snap on lid (glass or plastic)

Directions

1. Pick, wash and mash cherries with hands or a potato masher. (Pitting the cherries is unnecessary.)
2. Measure the cherry mash and mix with an equal volume of white wine vinegar. Pour mixture into a non-reactive container with enough room for hens.
3. Pull skin from game hens. (Note: this is easiest when they are about halfway thawed.)
4. Rinse, drain and place hens in the cherry mixture. Cover (snap-on lid is best, as you can invert it to mix while marinating.) Place container in refrigerator and marinate overnight. Turn hens at least once during the marinating time.
5. Grill over hot coals until poultry thermometer shows done.

This dish is delicious with Chinook’s Merlot or Cabernet Franc Rosé - a great way for non-red-meat eaters to enjoy a rich tasting meal with reds.