LEMON PEPPER CORNISH HENS

In medium bowl mix together garlic, Worcestershire sauce, dry mustard, red pepper flakes and vegetable oil.

Remove the zest from the lemons and add to bowl of marinade ingredients. Remove the white pith from lemon and discard. Chop the peeled lemon into small ½ inch pieces (8 mm) add to the bowl.

Remove backbone from game hens using poultry scissors.

Push a skewer horizontally through the wings and breast. Push another skewer horizontally thought the thighs. Repeat with remaining hens. Place on a large baking tray.

Pour marinade over hens turning to coat. Cover and refrigerate for 3 hours.

Preheat barbeque 250°F/125°C or medium high heat.

Oil barbeque grill

Season the hens with salt and pepper to taste.

Place hens skin side down on barbeque grill and cook for 15 minutes or until the skin is crispy and rich golden brown in colour. Flip the hens using the skewers as an aid. Continue to cook a further 10 minutes or until there is no trace of pink at the bone.

Remove from barbeque and tent loosely with foil. Let meat rest 10 minutes.

Remove skewers and carve the hens into desired portions.

Yield: 4-6 servings