Preparation:
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 briquettes closer than 1 inch apart or the fire will be too hot |
