2 Vermont farm-raised pheasant, boneless breasts
1⁄2 cup water
1⁄2 cup brown sugar
1 cup raspberries (fresh or frozen)
2 Tbsp balsamic vinegar
1⁄2 tsp salt
1⁄2 tsp freshly ground black pepper
Bring 1⁄2 cup water to a boil in a small saucepan and dissolve brown sugar in it. Add raspberries and boil gently for five minutes. Press through a sieve to remove seeds, then stir in vinegar, salt and pepper.
Marinate pheasant breasts in raspberry sauce, refrigerated for a least two hours (and as long as overnight).
Drain pheasant, reserving marinade, and sauté in oil over medium heat for seven minutes on each side (or until no longer pink inside). Add marinade and turn meat several times to coat well with hot sauce and serve.
Enjoy with white or wild rice and vegetables of choice.