Recipe - Pheasant Or Grouse Over Charcoal

One half cup Oil
Salt
Pepper
Garlic
2 tablespoon Vinegar
1 teaspoon Sugar
1 teaspoon Paprika
2 tablespoon Onion, chopped
One fourth cup Wine, white
2 tablespoon Worchestershire sauce
1 teaspoon Tabasco sauce

Marinate the pheasant pieces in the above sauce for 23 hours.

Turn pieces of meat in sauce once or twice. If birds are apparently old and
tough, let them simmer in marinade sauce One half 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