Ingredients
8tbspbutter
1cupblack olives
2tspanchovy paste
1tbsporange zest,(from about 1 navel orange), grated
2tsporange juice
2garlic cloves
¼tspfresh ground black pepper
2½lbscornish hens,(2 pieces)
2tbspcooking oil
rice,boiled or steamed
Preparation
Light the grill.
In a food processor, puree the butter and olives with the anchovy paste, orange zest, orange juice, garlic and pepper. With a rubber spatula, scrape the butter into a small bowl and refrigerate.
Rub the hens with oil and cook over moderate heat for 12 minutes. Turn and cook for 12 more minutes, until just done. Remove the hens from the grill.
Top each serving with 2 tablespoons of flavored butter, letting the butter melt over both the hen and the rice.
Serve and enjoy!
