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LOCATION: Recipes >> Outdoor Cooking >> Grilled Game Hens 03

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Grilled Game Hens with Raspberry Marinade
Yield: 6 Servings

6 rock cornish hens (about 3/4 to 1 lb ea) split in half
3 c fresh or frozen raspberries
1 c raspberry vinegar
3/4 c olive oil
2 bay leaves
1 T dried thyme
salt and pepper to taste

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.

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