2 cups blackberries
1 ½ cups granulated sugar
½ cup blackberry brandy
1 tablespoon 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.

This recipe currently has 0 comments. Add your own comment in the right hand menu.