Pheasant Breast with Cinnamon Marmalade

1 hours Prep: 15 minutes Cook: 45 minutes

496 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	pheasant	breasts, boneless
2	tablespoons	butter
4	tablespoons	flour, all-purpose
1/4	teaspoon	cinnamon
1/2	cup	orange juice
2	tablespoons	orange marmalade
3/4	teaspoon	chicken bouillon	instant
1	tablespoon	liqueur	triple sec, grand marnier, cointreau or other orange flavor
1/2	cup	green grapes	seedless
1	each	orange	peeled, cut into sections
1/4	cup	almonds	toasted

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 F 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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Nutrition Facts

Serving Size 95g

Amount per Serving

Calories 496 43% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 9.0g	46%
Trans Fat 0.0g
Cholesterol 143mg	48%
Sodium 118mg	5%
Total Carbohydrate 21.0g	7%
Dietary Fiber 1.0g	5%
Sugars 10.0g
Protein 47.0g	94%

Vitamin A	12%		Vitamin C	52%
Calcium	5%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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