Grilled Game Hens With Raspberry Marinade

Recipe Ingredients

6		Rock Cornish hens - (about 3/4
		- to 1 lb. Ea.)split in half
3 cups	711ml	Fresh or frozen raspberries
1 cup	237ml	Raspberry vinegar
3/4 cup	177ml	Olive oil
2		Bay leaves
1 tablespoon	15ml	Dried thyme
		Salt and pepper to taste

Recipe Instructions

One day before serving, rinse the birds and pat dry. Place the birds on a shallow baking dish.

Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil for 1 minute. Remove from heat.

Stir in the oil, bay leaves and thyme. Cool to room temperature.

Pour the marinade over the birds and sprinkle with salt and pepper.

Marinate overnight in the refrigerator, turning occasionally.

Prepare hot coals for grilling. Remove the birds from the marinade and grill a few inches above the hot coals, basting occasionally with the marinade, until juices run clear when the thickest part of a thigh is pierced.

Serve immediately.

The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins

Source:
Swift and Company

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