Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Oil |
\N \N | Salt |
\N \N | Pepper |
\N \N | Garlic |
2 tablespoons | Vinegar |
1 teaspoon | Sugar |
1 teaspoon | Paprika |
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.