Barbecued Wild Game Birds Recipe
If you want to be known as a chef, make a personal recipe of Barbecued Wild Game Birds. I have done that myself. This Barbecued Wild Game Birds is never going to fail as a Main Dish. Don't miss this Barbecued Wild Game Birds recipe!
Ingredients
4 ready-to-cook wild game birds such as duckling, snipe, teal, or woodcock
Amber rum
6 peppercorns
4 parsley sprigs
3 garlic cloves
1 green hot pepper
1 tablespoon salt
1 tablespoon olive or peanut oil
1 cup red wine
Bacon drippings
Dry bread crumbs
Creole Barbecue Sauce
Directions
Brush surface of birds with rum.
Split birds in half and pound with a meat hammer.
In a mortar, pound to a paste the peppercorns, parsley, garlic, pepper, and salt.
Mix seasoning paste with olive oil and wine.
Pour marinade over birds and refrigerate 12 hours.
Thoroughly drain bird halves.
Brush with bacon drippings and coat with bread crumbs.
Barbecue bird halves in a hinged grill 4 inches from glowing coals about 10 minutes on each side, basting twice with Creole Barbecue Sauce; time depends on their size.
Turn birds once and baste again.
Birds should be eaten on the rare side; when birds are pricked with a fork, a droplet of blood should surface slowly.
Serve with Puree of Breadfruit
Split birds in half and pound with a meat hammer.
In a mortar, pound to a paste the peppercorns, parsley, garlic, pepper, and salt.
Mix seasoning paste with olive oil and wine.
Pour marinade over birds and refrigerate 12 hours.
Thoroughly drain bird halves.
Brush with bacon drippings and coat with bread crumbs.
Barbecue bird halves in a hinged grill 4 inches from glowing coals about 10 minutes on each side, basting twice with Creole Barbecue Sauce; time depends on their size.
Turn birds once and baste again.
Birds should be eaten on the rare side; when birds are pricked with a fork, a droplet of blood should surface slowly.
Serve with Puree of Breadfruit
