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.
Calories 589 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 31.1 mg10.4%
Sodium 18.9 mg0.8%
Total Carbohydrates 108 g35.9%
Dietary Fiber 6.6 g26.5%
Sugars 99.9 g
Protein 12 g24.6%
Vitamin A 6.9% Vitamin C 47.6%
Calcium 4.5% Iron 8.2%
*Based on a 2000 Calorie diet