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4 Pheasant Breasts, Boneless
2 tablespoon Butter
4 tablespoon Flour
¼ teaspoon Cinnamon
½ cup Orange Juice
2 tablespoon Marmalade
¾ teaspoon Chicken Bouillon
1 fluid ounce Liqueur
½ cup Grapes, Green
1 Orange, Separated
4 tablespoon Almonds, Toasted
Line a baking pan with heavy 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, orange marmalade and bouillon. Cook until thickened, stirring constantly. Stir in orange liqueur.
Spoon over pheasant. Seal foil tightly. Bake at 325f until pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, 5 mins longer. Sprinkle with almonds. Serve with hot cooked rice.
2 tablespoon Butter
4 tablespoon Flour
¼ teaspoon Cinnamon
½ cup Orange Juice
2 tablespoon Marmalade
¾ teaspoon Chicken Bouillon
1 fluid ounce Liqueur
½ cup Grapes, Green
1 Orange, Separated
4 tablespoon Almonds, Toasted
Line a baking pan with heavy 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, orange marmalade and bouillon. Cook until thickened, stirring constantly. Stir in orange liqueur.
Spoon over pheasant. Seal foil tightly. Bake at 325f until pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, 5 mins longer. Sprinkle with almonds. Serve with hot cooked rice.
