Prep Time: 15 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
- 1 pheasant, 2-3 pounds
- 1/2 cup red wine
- 1/4 cup lemon juice
- 3 tablespoon fresh parsley, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon marjoram
Preparation:
Rinse pheasant and pat dry with paper towel. Take kitchen shears or sharp knife and cut pheasant into quarters. Place pieces in a resealable plastic bag. Combine remaining ingredients in a small mixing bowl. Pour mixture over pheasant, seal bag, and allow to marinate in refrigerator for 6-12 hours.Preheat grill for medium-high heat. Remove pheasant from plastic bag, reserving marinade. Place pieces on lightly oiled grill rack and allow to cook for 15 minutes basting occasionally with marinade. Reduce to medium heat and continue basting for another 15 minutes. Let bird cook for a total of 1 hour. Remove from heat and serve.
