2 Cornish game hens 1/4 c Green onions, chopped 3 tb Butter 1 c Cooked wild
rice 1/4 c Pecans or walnuts, chopped 1/2 c Lime marmalade 1/4 c Orange
juice Salt
Directions: Rinse hens, pat dry and season cavity with salt. Saute” onions
in 1 Tbsp. butter, stir in rice and chopped nuts. Stuff hens with rice
mixture and secure opening. Prepare glaze by melting 2 Tbsp. butter in a
saucepan. Add marmalade and orange juice, blend until smooth. Brush hens
with glaze and place on smoker grid. Brush with glaze before serving.
CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke
2 – 2 1/2 hours ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke
2 – 2 1/2 hours. GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 2-3
hours. Serves: 2
