Yield: 6 servings
|3||Ready-to-roast wfld ruffed grouse (14 oz each) or farm-raised partridge|
|⅔ cup||Strained fresh tangerine juice|
|⅓ cup||Olive oil|
|2||Cloves garlic, finely chopped|
|2 teaspoons||Chopped fresh OR|
|½ teaspoon||Dried thyme leaves|
|¼ teaspoon||Ground black pepper|
1. Split each grouse in half lengthwise. Rinse and pat dry.
2. In 13-by 9-inch glass dish, combine tangerine juice, oil, garlic, thyme, salt, and pepper. Place grouse halves in dish; turn over to coat well. Cover and refrigerate 30 minutes.
3. Preheat broiler or outdoor grill. Lift grouse from marinade, reserving mari- nade, and place them, breast sides down, on rack over broiler pan. If broiling, pour leftover marinade in cavity of each half. If grilling, brush birds with reserved marinade several times during grilling. Broil or grill grouse, 4 inches from heat source or over hot coals, 5 minutes. Turn grouse and cook 5 to 8 minutes longer or until breasts are firm but remain slighty pink against the bone.
4. Transfer grouse to serving plates. If desired, pour juices from broiling pan into pitcher to serve with grouse.
Country Living/November/91 Scanned & fixed by DP and GG From: Lawrence Kellie Date: 09-17-94