Prep 1 hr
Cook 1 hr
This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Calvados is a dry apple brandy made in the Normandy region of France
- 2 rock cornish hens
- 1 cup calvados, divided
- 2 tablespoons appple wood chips
- 2 small granny smith apples, skinned and sliced very thin
- 1⁄4 cup butter
- Split hens up the back and remove backs. You can use the backs and giblets for stock if you wish.
- Marinate the hens in 3/4 cup of Calvados for 1 hour. Set up stove top smoker and place hens in smoker breast side up for over medium-high heat about 1 hour or until thoroughly cooked.
- Saute apple slices in butter in a large saucepan. When hens are cooked add to saucepan, add remaining 1/4 cup Calvados, and carefully flame and serve immediately, on sauteed apple slices.