Pheasant Breast with Cinnamon Marmalade
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pheasant
breasts, boneless |
*
|
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | cup |
orange juice
|
|
| 2 | tablespoons |
orange marmalade
|
|
| ¾ | teaspoon |
chicken broth
instant |
|
| 1 | tablespoon |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| ½ | cup |
green grapes
seedless |
*
|
| 1 | each |
oranges
peeled, cut into sections |
|
| ¼ | cup |
almonds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pheasant
breasts, boneless |
*
|
| 3E+1 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cinnamon
|
|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
orange marmalade
|
|
| 3.8 | ml |
chicken broth
instant |
|
| 15 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 118 | ml |
green grapes
seedless |
*
|
| 1 | each |
oranges
peeled, cut into sections |
|
| 59 | ml |
almonds
toasted |
*
|
Directions
Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1½ 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℉ (160℃) 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.
