Teriyaki Chukar

• 4 chukar breasts, boneless, skinless

• 1/2 c Teriyaki Sauce

• 1/2 c Wine, white

• Cayenne pepper (opt.)

• Black pepper

Pound meat with a mallet until thin and flat but not broken. Marinate meat in the teriyaki sauce/wine combination for 1/2 to 1 hour. Drain and sprinkle with cayenne and black pepper to taste. Cook quickly over a hot fire in a barbecue using mesquite or hickory chips for smoke. This marinade is also very good for quail.

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