Yield: 4 servings
|4||Sage Grouse, breasts, boneless, skinless|
|½ cup||Teriyaki Sauce|
|½ cup||Wine, white|
|Cayenne pepper (opt.)|
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