Cornish Hens with Wild Rice for Smoker
cornish game hens
scallions, spring or green onions
or walnuts, chopped
Rinse hens, pat dry and season cavity with salt.
Sauté onions in 1 tablespoon butter, stir in rice and chopped nuts.
Stuff hens with rice mixture and secure opening.
Prepare glaze by melting 2 tablespoon 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 to 2½ hours ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke 2 to 2½ hours. GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 2 to 3 hours.