1/4 c. chopped onion
1/4 c. butter
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. catsup
1/4 c. Worcestershire sauce

Split young pheasants lengthwise, rub with olive oil and turn several times. Broil preferably over charcoal until brown and done. Olive oil, rather than butter, is recommended for open fire cooking. For a finishing barbecue touch, use the above recipe. Spread on both sides of the halved birds for the last half minute or so of cooking.