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4 Sage Grouse, 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 (perferably a Weber) using mesquite or hickory chips for smoke
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