Spit-roasted Game Birds

Desription
Contributed by Catsrecipes Y-Group
 * Source: Marlboro Country Cookbook
 * Makes 12 servings

Ingredients

 * 2 cans (12 oz. each) beer
 * ½ cup vegetable or olive oil
 * 4 serrano peppers, seeded and finely chopped
 * 4 cloves garlic, crushed
 * 1 tsp dried pepper flakes
 * 2 limes, thinly sliced
 * 4 tbsp soy sauce
 * 4 tsp margarita salt
 * 4 game hens or squab
 * 2 pheasants or small chickens
 * 8 quail

Directions

 * 1) Combine beer, oil, peppers, garlic, pepper flakes, lime, soy sauce and salt.
 * 2) Put cleaned, washed and dried birds in 1 or 2 large heavy plastic food bags.
 * 3) Pour in marinade and seal bags.
 * 4) Turn and shake until birds are coated with marinade.
 * 5) Refrigerate several yours or overnight, turning bag occasionally.
 * 6) Remove birds from marinade and position them on a turning spit.
 * 7) Tie legs and wings close to body to keep from overcooking.
 * 8) Roast in a covered grill over medium hot coals or in a 350°F oven.
 * 9) Small birds will take about 30 minutes; larger birds 1 to 1½ hours.
 * 10) Baste every 5 minutes.
 * 11) Test doneness by pricking with a fork between thigh and body to see if juices run clear.