Instructions: Make Sauce: Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; saute 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often.

Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper.

Make Cabbage: Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion; saute until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper.

Make Hens: Preheat oven to 450 degrees. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375 degrees; continue roasting until cooked through, about 30 minutes.

To Serve: Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over.

This recipe yields 4 servings.

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