Barbecued Game Birds
|Game birds||2 Large (Select Plump Partridge, Grouse, Quail, Etc.)|
|Garlic||1 Clove (5 gm)|
|Onions||2 Small, quartered|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon||1 , rind grated and juice extracted|
|Tabasco sauce||1 Dash|
|Onion juice||1 Teaspoon|
1) Pre-heat the oven to moderate temperature ( °F).
2)Wash and clean the birds thoroughly in cold water. Pat dry with kitchen paper.
3)Rub garlic and salt all over and inside the birds.
4)Stuff an onion, celery top and a parsley sprig into each of the birds' cavity.
5)In a wide-mouthed jar, mix oil, lemon juice and rind, Tabasco sauce, onion juice and thyme. Mix well and make the basting sauce.
6)Inside a covered roasting pan, place the birds on a rack. Roast the birds until they are done. Keep basting every 10 minutes till done.
7)Remove from heat and serve hot.
You can grill the birds on an outdoor grill over faintly glowing coals too.