Title: Pheasant or Grouse over Charcoal
Categories: Entree Poultry Wild
Yield: 8 Servings

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

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.

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