Pheasant Or Grouse Over Charcoal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats, Poultry | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Oil |
| Salt | ||
| Pepper | ||
| Garlic | ||
| 2 | T | Vinegar |
| 1 | t | Sugar |
| 1 | t | Paprika |
| 2 | T | Onion, chopped |
| 1/4 | c | Wine, white |
| 2 | T | Worchestershire sauce |
| 1 | t | Tabasco sauce |
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 briquets closer than 1 inch abart or the fire will be too hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 41.2mg
Potassium: 22mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g