- 1 young pheasant cut in pieces
- 1/4 teaspoon salt - (to 1/2)
- 1/8 teaspoon freshly-ground black pepper
- Melted butter
- Your favorite barbecue sauce
Use breast, thighs and legs. With a sharp knife, cut meat from each side of keel or breast bone, making 2 breast pieces. Sprinkle pheasant pieces with salt and pepper. Brush well with melted butter or other fat.
Line bottom of broiling pan with foil. Flatten pheasant pieces on foil. Do not use a rack. Broil with surface of meat 7 to 9 inches from the heat. Broil slowly. Regulate pan position so that browning begins after 10 to 15 minutes.
Turn occasionally and baste with your favorite barbecue sauce. Keep the browning even. Broil until fork tender -- approximately 30 to 40 minutes.
This recipe yields ?? servings.