Teriyaki sage grouse

Yield: 4 servings

Measure Ingredient
4 Sage Grouse, breasts, boneless, skinless
½ cup Teriyaki Sauce
½ cup Wine, white
Cayenne pepper (opt.)
Black pepper

Pound meat with a mallet until thin and flat but not broken. Marinate meat in the teriyaki sauce/wine combination for ½ to 1 hour. Drain and sprinkle with cayenne and black pepper to taste. Cook quickly over a hot fire in a barbecue (perferably a Weber) using mesquite or hickory chips for smoke.

Recipe courtesy of: Roy Neudecker, 10 May 93 20:53:00 From: Lawrence Kellie Date: 09-17-94

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