Pheasant or grouse over charcoal

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.