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Grilled Game Hens With Raspberry Marinade

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      Title: GRILLED GAME HENS WITH RASPBERRY MARINADE
 Categories: Poultry, Main dish
      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 tb Dried thyme
           Salt & 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.
       The Silver Palate Good Times Cookbook, Julee Rosso and Sheila
  Lukins
 
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Display Recipe for Import.