1/2 c  Oil
Salt
Pepper
Garlic
2 tb Vinegar
1 ts Sugar
1 ts Paprika
2 tb Onion, chopped
1/4 c  Wine, white
2 tb Worchestershire sauce
1 ts Tabasco sauce

Marinate the pheasant pieces in the above sauce for 2-3 hours.

Turn pieces of meat in sauce once or twice. If birds are apparently old and
tough, let them simmer in marinade sauce 1/2 hour.

Remove meat from sauce and place on charcoal grill. Brush the meat
frequently with marinade sauce until deep brown and well done. Dont place
charcoal briquets closer than 1 inch abart or the fire will be too hot.