Pheasant Or Grouse Over Charcoal |
Course : Grilling
Serves: 8 |
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Ingredients:
1/2 cup oil |
1 teaspoon salt |
1 teaspoon pepper |
1 clove garlic |
2 tablespoons vinegar |
1 teaspoon sugar |
1 teaspoon paprika |
2 tablespoons onion -- chopped |
1/4 cup wine -- white |
2 tablespoons Worcestershire sauce |
1 teaspoon Tabasco sauce |
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Preparation / 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 1/2 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 briquettes closer than 1 inch apart or the fire will be too hot
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