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Barbecued Wild Game Birds

world.chef's picture
Ingredients
  Game birds 4 (Such As Duckling, Snipe, Teal, Or Woodcock)
  Amber rum 3 Tablespoon
  Peppercorns 6
  Parsley sprigs 4
  Garlic 3 Clove (15 gm)
  Green hot pepper 1
  Salt 1 Tablespoon
  Olive oil/Peanut oil 1 Tablespoon
  Red wine 1 Cup (16 tbs)
  Bacon drippings 2 Tablespoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Barbecue sauce 2 Tablespoon (Creole)
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

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue

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