Barbecued Grouse or Quail


2 whole dressed grouse or 4 quail

1 clove garlic

1/4 tsp. salt

Leafy tops from 2 ribs celery

2 small onions, quartered

2 to 4 sprigs fresh parsley

1 whole lemon, well washed

1/4 cup olive oil

1 tsp. onion juice

1/4 tsp. Tabasco sauce

1/4 tsp. crumbled dried thyme leaves

Rinse birds in cold water; pat dry. Rub inside and out with garlic and salt. Stuff birds with
celery tops, onions and parsley sprigs, and place on rack in roasting pan. Grate lemon rind and add to large jar. Squeeze juice from lemon and add to jar. Add oil, onion juice, Tabasco sauce and thyme to jar. Seal jar tightly and shake well. Brush some of the lemon sauce over the birds. Cover roaster and bake at 375°F for 40 minutes, basting with lemon sauce every 10 minutes.

David Miller

Harriman, NY

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