Blackberry Brandy Grilled Pheasant Breasts 2 cups blackberries 1½ cups granulated sugar ½ cup blackberry brandy 1 Tbsp safflower oil 4-6 ounce pheasant breasts *Preheat grill. Puree the blackberries in a food processor. Pass through a sieve to remove seeds. Mix blackberry pulp, sugar, and brandy together in a saucepan. Heat to a boil, reduce heat, and simmer until sauce thickens. Divide sauce---save ¼ of it to brush on before serving. Brush safflower oil over pheasant breasts. Grill over medium coals/heat for about 6 minutes per side, brushing frequently with the blackberry sauce. Just before serving, get a clean brush and reserved blackberry sauce and brush one final time. Serve with steamed or wild rice and/or Grilled Fruit Kabobs.
Posted on: Tue, 11 Jun 2013 13:05:10 +0000
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