Pheasant Breast With Cinnamon Marmalade

* Exported from MasterCook *

PHEASANT BREAST WITH CINNAMON MARMALADE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless pheasant breasts
2 tb Butter
4 tb All-purpose flour
1/4 ts Cinnamon
1/2 c Orange juice
2 tb Orange marmalade
3/4 ts Instant chicken bouillon
1 tb Orange liqueur
1/2 c Green seedless grapes
1 Orange, peeled, cut into
-sections
1/4 c Toasted almonds

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.
Melt butter in saucepan over medium heat. Stir in flour and
cinnamon. Cook until smooth. Stir in orange juice, marmalade and
bouillon. Cook until thickened, stirring constantly. Stir in
liqueur. Spoon over pheasant.
Seal foil tightly. Bake at 325 degrees until pheasant is tender.
Spoon grapes and orange sections over pheasant. Bake, uncovered, for
5 minutes longer. Sprinkle with almonds. Serve with hot cooked rice.



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