Apricot Glazed Pheasant Recipe

• 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

1. Lift the skin up off each breast, but don't remove.
2. Place one sage leaf under skin, and reset skin on top of the breast.
3. Place breasts on a flat sheet.
4. Marinate with garlic, pepper, vinegar, and lime juice.
5. Place in refrigerator for 4 hrs.
6. Grill for 8 min on medium high heat, flipping once.
7. In the last two min baste with apricot glaze.
8. Apricot Glaze:Mix together to create a soft paste.

lime, garlic, sage, red wine vinegar, pepper, apricot, liquid honey brown sugar

Taken from cookeatshare.com/recipes/apricot-glazed-pheasant-68909 (may not work)