Blueberry Balsamic Bird

I used chicken with this because I was out of duck and grouse. Fall is coming up!! This is especially good with Wood Duck. Serve this up on a bed of rice or with whipped, creamy mash potatoes.

Total:60 mins Prep:10 mins Cook:50 mins Yield:4 of your choice of Bird Breasts (4 Servings)

Ingredients

2 tablespoons butter

2 tablespoons olive oil

4 bird breasts (skinless, boneless)

1 teaspoon salt (divided)

1/4 teaspoon black pepper (ground, divided)

2 branches fresh thyme finely chopped or shallots (thinly sliced)

2 cups blueberries (fresh or frozen)

1/2 cup balsamic vinegar

1/4 cup honey

1 tablespoon rosemary (coarsely chopped)

Preheat the oven to 350 F. If frozen blueberries are being used, thaw them and reserve both berries and juice for the recipe.

In a large skillet, set over medium heat, melt the butter into the oil. Season the bird with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Brown the bird breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned bird to an ovenproof baking dish.

Add the shallots to the pan and cook, stirring constantly, for 2 minutes.

Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.

Pour the blueberry balsamic sauce over the browned bird, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the bird tests done. Allow it to rest at room temperature for 10 minutes, and then serve hot.

This blueberry balsamic bird recipe makes 4 servings and can easily be doubled for larger crowds.