Ingredients
4 boneless pheasant breasts
2 tbsp butter
4 tbsp all-purpose flour
1/4 tsp cinnamon
1/2 cup orange juice
2 tbsp orange marmalade
3/4 tsp instant chicken bouillon
1 tbsp orange liqueur
1/2 cup green seedless grapes
1 orange, peeled, cut into sections
1/4 cup toasted almonds
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. 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.
Servings: 4 servings
Pheasant Breast With Cinnamon Marmalade Recipe brought to you by Recipe Ideas
Categories: Pheasant; Poultry; Wild Game
The History of Recipes
Recipes as a concept can be observed far back into distant history, at least as far back as pharonic Egypt, and quite possibly further than that. Having said that, these, early records were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Moving on, we have a couple of books from the 14th Century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that we all know today, but instead descriptions of the types of meals served to the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new spices and herbs led to an eruption in recipe books, the majority of which are now in academic collections. During the following few centuries, the rich families of the West strove to lay on the best banquets, and because of this cooks and their recipes could command a high salary. Even so, it was during the 19th century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cooking publications were starting to become popular due to higher levels of literacy, people having more spare time and having more money to spend. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Pheasant Breast With Cinnamon Marmalade recipe.
