Pheasant Or Grouse Over Charcoal

Recipe Ingredients

1/2 cup	118ml	Oil
		Salt
		Pepper
		Garlic
2 tablespoons	30ml	Vinegar
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Paprika
2 tablespoons	30ml	Onion - chopped
1/4 cup	59ml	Wine - white
2 tablespoons	30ml	Worcestershire sauce
1 teaspoon	5ml	Tabasco sauce

Recipe Instructions

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.

Source:
Garry Howard

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