Les Grives A La Broche(Spit Roasted Thrushes)

• 6 thrushes
• larding fat
• 18 fluid oz. dry white wine
• 20 juniper berries
• 1 onion
• 3 cloves garlic, peeled
• 3 pinches thyme
• 1 pinch cayenne pepper
• sliced bread
• 2 Tbsp. olive oil

1. Six hours before cooking is to begin, pluck, singe, lard and truss the thrushes.
2. They should not be drawn. Put the birds into a deep dish just big enough to hold them in one layer.
3. Cover with the white wine, juniper berries, sliced onion, garlic cut in half, thyme and cayenne pepper.
4. Leave to marinate for 6 hours at room temperature, turning the birds every hour. Toast 6 slices of bread lightly and arrange in a dripping pan so they will catch the cooking juices of the thrushes. Dab the thrushes dry with the kitchen paper.
5. Smear with olive oil.
6. Put them on a skewer and grill for 10 to 15 minutes, ideally in front of a blaze of vine branches.
7. Scoop out the insides of each bird and spread on the pieces of toast.
8. Put the thrushes on top and serve.

thrushes, larding fat, fluid, berries, onion, garlic, thyme, cayenne pepper, bread, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882358 (may not work)