Yield: 8 servings
1/2 cup Oil
2 tbsp Vinegar
1 tsp Sugar
1 tsp Paprika
2 tbsp Onion, chopped
1/4 cup Wine, white
2 tbsp Worchestershire sauce
1 tsp Tabasco sauce
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 ½ 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.