Pheasant Or Grouse Over Charcoal

Course : Grilling
Serves: 8
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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

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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