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| 6 | Rock cornish hens (about 3/4 to 1 lb each) split in half |
| 3 Tasse | Fresh or frozen raspberries, thawed if frozen |
| 1 Tasse | Raspberry vinegar |
| 3/4 Tasse | olive oil |
| 2 | bay leaves |
| 1 Esslöffel | thyme dried |
| | salt |
| | black pepper freshly ground |
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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.
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