Recipe - Grilled Game Hens

6 Rock cornish hens (about 3/4
to 1 pound each) split in half
3 cup Fresh or frozen raspberries,
thawed if frozen
1 cup Raspberry vinegar
Three fourths cup Olive oil
2 Bay leaves
1 tablespoon Dried thyme
Salt and freshly ground
black pepper

Here's one from the Silver Palate Goodtimes Cookbook.

(note: I'm sure you could use this with lots of different meats. And I'm
sure it would come out delicious just broiled instead of grilled on
coals...just a bit different)

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

Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil
for 1 minutes. Remove form heat. Stir in oil, bay leaves and thyme. Cool to
room temperature. Pour the marinade over the birds and sprinkle with salt &
pepper to taste. Marinate overnight in the fridge turning occasionally.

Prepare hot coals for grilling

Remove the birds from the marinade and grill a few inches from the coals,
basting occasionally wiht the marinade until juices run clear when the
thickest part of a thigh is pierced. Serve immediately.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 15, 1997