SMOKED RASPBERRY CORNISH HENS

4 cups mesquite wood chips (3 cups soaked in cool water for 1 hour) (1 litre)

Rinse game hens under cold water and pat dry.

In a medium bowl combine marinade ingredients until well combined.

Reserve ½ cup of this marinade for basting later.

Place the game hens in 2 large resealable bags. Divide marinade between 2 baggies and toss to coat.

Place in the refrigerator to marinate for 4 hours.

Chop onions and celery into small ½ inch (8 mm) pieces. Slice lemons thin and place in a bowl.

Remove hens from marinade and pat dry. Season the cavity and outside of the bird with salt and pepper.

Stuff the cavity of the hens equally with onions, celery, sliced lemons and the fresh mint leaves.

Truss the hens securely with butcher twine.

To make smoke pouch, squeeze excess water from the previously soaked chips. Divide chips over 2 pieces of aluminium foil, add dry chips and mix well. Fold the foil up to make 2 sealed packages. Using a fork poke several holes into the pouch on both sides.

Preheat barbeque to 400º F/204ºC on one side of grill. Remove grate.

Place the smoke pouch directly over high heat source and close the lid.

Once smoke is achieved reduce temperature to 225ºF/107º C.

Oil grill.

Place hens over indirect heat and close lid. The hens will take 1.5 - 2 hours. Change the smoke pouch half way threw cooking time. At that time baste the hens with reserved raspberry marinade. When hens have 10 minutes cooking time left, baste again. Remove hens from the barbeque and place on a tray.

Loosely cover with aluminium foil and let rest 10 minutes before serving.

Yield: 4 servings