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Game Birds
for two

2 Cornish hens, or 6 quail, butterflied*
Teriyaki
4 Oranges
1 Lemon
Finely chopped or pressed Garlic to taste
Black Pepper

You'll also need two basting brushes and two plastic rubbish bags.

Juice the oranges and put the juice in one of the rubbish bags.
Grate the peel off of half of one of the oranges and add it to the
juice. Juice the lemon and grate the peel off of about a quarter
of it, and add both the juice and the peel to the orange juice and
peel. Put in half of the birds. Mix the teriyaki, garlic, and
black pepper in a rubbish bag and add the rest of the birds. Allow
to sit in the fridge at least four hours, although overnight is
better. I've always cooked them on the grill, although they could
be cooked in the oven, I suppose. Baste regularly, turning once,
until done, usually about 25 minutes depending on the size of the
birds.

There are many variations to this recipe. Try apple juice with
freshly ground fennel in it. Or put some small pieces of cayenne
pepper in either the citrus or teryaki marinade. I generally serve
half of each style of bird to myself and my guest, so both get the
citrus and the salt.

To butterfly birds: Place them breast down on a hard surface and
apply pressure until you feel the ribs pop. Then take the kitchen
shears and cut them down the middle of the back. They'll lay out
flatly then.

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