Spit-roasted Game Birds

Spit Roasted Game Birds

2 cans (12 oz. each) beer 1/2 cup vegetable or olive oil 4 Serrano peppers, seeded and finely chopped 4 cloves garlic, crushed 1 t. dried pepper flakes 2 limes, thinly sliced 4 T. soy sauce 4 t. Margarita salt 4 game hens or squab 2 pheasants or small chickens 8 quail

Combine beer, oil, peppers, garlic, pepper flakes, lime, soy sauce and salt. Put cleaned, washed and dried birds in 1 or 2 large heavy plastic food bags. Pour in marinade and seal bags. Turn and shake until birds are coated with marinade. Refrigerate several yours or overnight, turning bag occasionally. Remove birds from marinade and position them on a turning spit. Tie legs and wings close to body to keep from overcooking. Roast in a covered grill over medium hot coals or in a 350 oven. Small birds will take about 30 minutes; larger birds 1 to 1 1/2 hours. Baste every 5 minutes. Test doneness by pricking with a fork between thigh and body to see if juices run clear. Makes 12 servings Source: Marlboro Country Cookbook

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