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Grilled Chukar

  • Three Chukar, halved and skinned
  • 2 cups of extra virgin olive oil
  • 1/4 cup of red wine vinegar
  • 1/4 cup of teriyaki sauce
  • 15 cloves of garlic, coarsely chopped (don't mince to finely)

Soak the birds in salt water for 24 hours, changing water every eight hours. Whisk the marinade ingredients together in a glass bowl, mixing them well, and add the birds. Marinade for 12 to 24 hours, stirring and flipping the birds over twice. Preheat your barbecue grill or prepare coals. Drain the birds for 15 minutes, reserving the marinade for later basting. Grill the birds until juices run clear, turning and basting 2 or 3 times. Depending on the grill and the size of the birds, this is usually a little over 10 minutes. Birds should just start to brown on the breast side. BE SURE NOT TO OVERCOOK, as this will make the meat tougher and drier! Consider serving these delightful morsels with a fresh caesar salad, wild rice dish, and a glass of Chardonnay.

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