Written by Jeff Davis. Visit :
Visit authors websiteInstructions
Blueberry Bourbon BBQ Sauce
Step #2 - Add Blueberries, chopped habanero, chopped onion, garlic cloves, apple cider vinegar, bourbon, lemon juice, black pepper and salt to a small saucepan, then bring mixture to boil.
Step #3 - Reduce heat and let simmer for 20 minutes, then turn off heat. Using a large wooden spoon or potato masher, mash the berries so they release their juices.
Step #4 - Place a strainer over an empty bowl and pour blueberry liquid through strainer to removing the solids.
Step #5 - Add blueberry juice to another small saucepan, add ¼ cup light brown sugar, ¼ cup ketchup and one tablespoon of molasses, then bring mixture to boil. Reduce heat and allow to simmer for 5 minutes. Mix ½ tsp of Xanthan Gum to sauce using a whisk to incorporate, start should start to thicken. Remove from heat.
Pheasant Nuggs
Step #7 - Find a deep skillet and fill it with about an inch and half to two inches of canola oil. Turn on heat and allow to reach 350 degrees
Step #8 - While oil heats, combine all-purpose flour, corn starch, kosher salt and black pepper in a mixing bowl.
Step #9 - Cut Pheasant breast into one inch size pieces.
Step #10 - Add the Pheasant breast to the mixing bowl holding the dredge and tosss to coat the pieces in the flour mixture.
Step #11 - Once oil is heated, add a few pieces of the flour coated pheasant to the oil and allow to cook for 3-4 minutes. Internal temperature should be around 165.
Step #12 - Remove cooked pheasant to wire rack to cool and sprinkle with some additional salt.
Step #13 - Once all the pheasant is cooked, add Blueberry Bourbon BBQ to another mixing bowl. Reserve some of the sauce for dipping, then add cooled pheasant to the remaining sauce and toss to coat in sauce.
Step #14 - Serve with cut carrots and celery.
