Blackberry Brandy Grilled Pheasant Breasts
|Granulated sugar||375 Milliliter|
|Blackberry brandy||125 Milliliter|
|Safflower oil||15 Milliliter|
|Boneless pheasant breasts||175 Gram|
Puree the berries in a food processor.
Pass through a sieve to remove seeds.
Mix the blackberry pulp, sugar and brandy together in a sauce pan.
Heat to a boil, reduce heat and simmer until sauce thickens.
Brush the oil over the pheasant and grill for 6 minutes per side, brushing frequently with the sauce.
Brush 1 final time before serving.