| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry, Meats |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil |
|
|
Salt |
|
|
Pepper |
|
|
Garlic |
| 2 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1 |
ts |
Paprika |
| 2 |
tb |
Onion, chopped |
| 1/4 |
c |
Wine, white |
| 2 |
tb |
Worchestershire sauce |
| 1 |
ts |
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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