Teriyaki sage grouse
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sage Grouse, breasts, boneless, skinless | |
| ½ | cup | Teriyaki Sauce |
| ½ | cup | Wine, white |
| Cayenne pepper (opt.) | ||
| Black pepper | ||
Directions
Pound meat with a mallet until thin and flat but not broken. Marinate meat in the teriyaki sauce/wine combination for ½ to 1 hour. Drain and sprinkle with cayenne and black pepper to taste. Cook quickly over a hot fire in a barbecue (perferably a Weber) using mesquite or hickory chips for smoke.
Recipe courtesy of: Roy Neudecker, 10 May 93 20:53:00 From: Lawrence Kellie Date: 09-17-94
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