Barbecued Wild Game Birds
|Game birds||4 (Such As Duckling, Snipe, Teal, Or Woodcock)|
|Amber rum||3 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Green hot pepper||1|
|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)|
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