Here's the best way to save the Spotted Owl:
MAPLE-BARBECUED SPOTTED OWL
1/2 cup white-wine vinegar 1 tablespoon salt 1 cup vegetable oil 5 whole spotted owl breasts (with skin and bone), halved 10 spotted owl thighs 10 spotted owl drumsticks 10 spotted owl wings
maple barbecue sauce (recipe follows) for basting and as an accompaniment
For maple barbecue sauce:2 large onions, chopped fine 2 1/2 tablespoons vegetable oil 2 1/2 tablespoons Worcestershire sauce 1 tablespoon Dijon-style mustard 1 1/4 cups ketchup 2 1/2 cups chicken broth 3/4 cup cider vinegar 1/2 cup plus 2 tablespoons pure maple syrup In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
Divide the owl pieces between 2 large bowls, pour the marinade over them, and let the owl marinate, covered and chilled, overnight. Grill the owl on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the owl with the remaining sauce. Make maple barbecue sauce:In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.
Serves 8 with leftovers