Pheasant or grouse over charcoal
8 servings
Ingredients
| Quantity | 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 |
Directions
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.