Ingredients
- 8 by
- 8 baking with aluminum foil (pan heavy)
- 4 pheasant breasts (boneless)
- 2 orange marmalade
- 1 orange
- 1/2 green seedless grapes
- 1/2 foil collar
- 120 ml orange juice
- 32 gr all purpose flour
- 32 gr almonds line an (toasted)
- 28 gr butter
- 16 ml orange liqueur
- 4 ml instant chicken bouillon
- 1 gr cinnamon
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.
