Pheasant Breast With Cinnamon Marmalade Recipe


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


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We hope you enjoy this Pheasant Breast With Cinnamon Marmalade recipe.

 


Pheasant Breast With Cinnamon Marmalade Recipe, one of many tasty recipes brought to you by Recipes Ideas




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