- Ingredients:
- 4 Pheasant Breasts
- 1 cup Vegetable Oil
- 1 cup Worcestershire Sauce
- 1 cup Lemon Juice
- 1 tsp Garlic Powder
- Directions:
- Skin and bone-out pheasant leaving eight breast pieces. Mix all remaining ingredients, pour over pheasant and cover and put in frig overnight. (At least six hours if not overnight) Remove pheasant breast pieces and grill or broil to desired doneness.
