Pheasant or grouse over charcoal

Yield: 8 servings

Measure Ingredient
½ cup Oil
Salt
Pepper
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.

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