Ingredients
- 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
- Â Â Apricot Glaze
- 1/4 c. dry apricot
- 2 Tbsp. liquid honey
- Â Â brown sugar
Description
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,…
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