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Ingredientes
- 4 x pheasant, breasts, bone in, skin on
- 1 x juice of one lime
- 3 Tbsp. garlic
- 6 x sage, leaves
- 3 Tbsp. red wine vinegar
- 4 tsp pepper Apricot Glaze
- 1/4 c. dry apricot
- 2 Tbsp. liquid honey brown sugar
Direcciones
- Lift the skin up off each breast, but don't remove.
- Place one sage leaf under skin, and reset skin on top of the breast.
- Place breasts on a flat sheet.
- Marinate with garlic, pepper, vinegar, and lime juice.
- Place in refrigerator for 4 hrs.
- Grill for 8 min on medium high heat, flipping once.
- In the last two min baste with apricot glaze.
- Apricot Glaze:Mix together to create a soft paste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 624 | |
| Calories from Fat 268 | 43% |
| Total Fat 29.7g | 37% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 130mg | 5% |
| Potassium 831mg | 24% |
| Total Carbs 11.52g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.51g | 6% |
| Protein 72.94g | 117% |
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