-Serves 2-

2 1 1/2 lb. poussins ( or cornish game hens)
1/2 lb. wild mushrooms, sliced
1 container URBANI truffle butter
  (available at most gourmet shops)
whole, fresh sage leaves
2 shallots, sliced

1) Melt all but one tablespoon of the truffle butter
  and rub birds thoroughly with it, inside and out.
2) Salt/pepper the birds cavities and fill with shallots, mushrooms.
3) Dip whole sage leaves in melted truffle butter
and lay flat on the breasts and legs of the birds.
4) Bake at 350, basting occasionally, for 45 minutes, or until crispy on the outside.
5) Serve over couscous drizzled with pan drippings
  (or use drippings to make a light gravy.)
 

What an awsome opportunity for wine matching!
  The birds are a nice, neutral background for most
fine wines, but the sage and mushrooms add an incredible
aromatic intensity that must be reckoned with.
What's needed are richly flavored, savory,
medium bodied reds with serious floral or herbal aromas...try a Loire Cabernet Franc or an Argentine Malbec.