Grilled Game Hens With Raspberry Marinade

Grilled Game Hens With Raspberry Marinade

Yield: 6 Servings

6 rock cornish hens (about 3/4

- to 1 l,b. ea.)split in ha

3 c fresh (or raspberries)

-Frozen

1 c raspberry vinegar

3/4 c olive oil

2 bay leaves

1 T thyme,Dried

1 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.