Teriyaki is a good match for full-flavored game meats such as band-tail pigeons, but it can burn if the birds are cooked too hot, and the sugar will turn to carbon. That is why this recipe calls for the meat to be 90% done before adding the teriyaki sauce.
Ingredients:
4 or 5 plucked band-tail pigeons
1/2 pound butter
2 cups water
3 tbsp salt
Black pepper to taste
1 tsp Worcestershire sauce
2 tbsp lemon juice
Garlic powder
1 or 2 cups teriyaki sauce
Directions: Clean the birds and cut into half breasts and legs. Combine salt and water and soak the pieces in the brine for 1/2 hour. Light a briquets fire or warm up a gas grill.
Remove the birds, rinse and dry. Rub them with the lemon juice. Melt the butter and add the pepper, garlic powder, and Worcestershire. Coat the birds with the butter mixture and cook slowly over indirect heat.
Once the birds are almost cooked, at about 20 minutes, coat them well with the teriyaki sauce and finish them over the coals. Watch them closely during this phase and turn often to assure the sauce does not get overcooked.
Serve with wild rice.
