4 cornish hens, halved 2 garlic cloves, halved 4 Tablespoons olive oil 1/4 cup honey, warmed 1 teaspoon fresh thyme, minced 1/2 teaspoon ground cloves Salt and pepper to taste 4 Tablespoons butter 1/2 white cabbage, shredded
Rub the hens with cut garlic, then with 2 Tablespoons oil. Coat with honey. Sprinkle with thyme, cloves, salt and pepper. Pierce the meat with a fork all over. Set aside for 30 minutes to marinate. In 2 large saute pans or skillets melt the butter over low heat and saute the hens, turning frequently for about 1 hour or until well browned on all sides on the outside and rare on the inside. Test for doneness by piercing a thigh with a knife. If the juices run pink, cook longer; if the juices run clear; it's done. Cover and set aside. Toss the cabbage with remaining 2 Tablespoons of oil; add salt and pepper and toss again. Place the hen and a mound of cabbage salad on each of 4 plates. Serve.