Ingredients
- 4 x Boneless pheasant breasts
- 2 Tbsp. Butter
- 4 Tbsp. All-purpose flour
- 1/4 tsp Cinnamon
- 1/2 c. Orange juice
- 2 Tbsp. Orange marmalade
- 3/4 tsp Instant chicken bouillon
- 1 Tbsp. Orange liqueur
- 1/2 c. Green seedless grapes
- 1 x Orange, peeled, cut into sections
- 1/4 c. Toasted almonds
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Pheasant Breast With Cinnamon Marmalade
Servings: 4
Directions
- Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar. Wash pheasant breasts and pat dry. Arrange in prepared pan. Heat butter in saucepan over medium heat. Stir in flour and cinnamon.
- Cook till smooth. Stir in orange juice, marmalade and bouillon. Cook till thickened, stirring constantly. Stir in liqueur. Spoon over pheasant.
- Seal foil tightly. Bake at 325 degrees till pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, for 5 min longer. Sprinkle with almonds. Serve with warm cooked rice.
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