*  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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