The Ultimate Guide to Grilling by Rick Browne

Author:Rick Browne
Language: eng
Format: epub, pdf
Publisher: Skyhorse Publishing, Inc.
Published: 2011-05-25T16:00:00+00:00

SMOKY MOUNTAIN CORNISH HENS WITH WILD RICE

John Angood, Saratoga, California A great, innovative, and creative cook, John has had a tough time this year with back surgery. But slowly he’s getting back to rare form, cookin’ up a storm for wife Kathy, and their precious cats.

2 Cornish game hens

salt to taste

pepper to taste

¼ cup chopped green onions

1 medium shallot, chopped

3 tablespoons butter

1 cup cooked wild rice

¼ cup chopped pecans or walnuts

¼ cup craisins (dried cranberries)

½ cup marmalade

¼ cup orange juice

Rinse hens, pat dry and season cavity with salt and pepper.

In medium saucepan over high heat, sauté onions and shallots in 1 tablespoon butter, add rice, chopped nuts, and craisins. After mix is heated through, remove from heat and set aside until cool.

Fill hens with rice stuffing and secure opening with twine or turkey lacers.

Prepare glaze by melting remaining 2 tablespoons butter in a saucepan, adding marmalade and orange juice, stir and cook over medium-low heat until smooth.

Brush hens with glaze and place on grill.

Smoke 2 to 2 ½ hours at 225° to 250° degrees. Can also be done in charcoal or gas barbecue by setting bird on side of grill away from heat, and putting a water pan under birds. Time may be less, approximately 1 ½ to 2 hours, check internal temperature and when it reads 160° degrees the hens are cooked. Brush with glaze before serving.

Serves 4

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