Yield: 8 servings
|2 tablespoons||Onion, chopped|
|¼ cup||Wine, white|
|2 tablespoons||Worchestershire sauce|
|1 teaspoon||Tabasco sauce|
Marinate the pheasant pieces in the above sauce for 2-3 hours.
Turn pieces of meat in sauce once or twice. If birds are apparently old and tough, let them simmer in marinade sauce ½ hour.
Remove meat from sauce and place on charcoal grill. Brush the meat frequently with marinade sauce until deep brown and well done. Don't place charcoal briquets closer than 1 inch abart or the fire will be too hot.