Cinnamon marmalade pheasant recipe

Ingredients (nutrition)

• 4 boneless pheasant breasts
• 1 oz butter
• 1 oz plain flour
• 12 teaspoon ground cinnamon
• 4 fl oz freshly squeezed
• 1 freshly squeezed orange juice
• 2 tablespoons orange marmalade
• 3/4 teaspoon instant chicken bouillon
• 1 tablespoon orange liqueur
• 4 oz green seedless grapes
• 1 orange, cut into wedges
• 2 1/2 oz toasted almonds

Preparation (instructions)

1. Preheat oven to 325 degree F.
2. Line a square baking dish with a bigger size foil.
3. Place pheasant on the baking dish and set aside.
4. In a saucepan, melt butter under medium heat.
5. Add flour and cinnamon.
6. Cook until smooth and creamy.
7. Add orange juice, marmalade and chicken bouillon.
8. Cook until sauce thickens and add orange liqueur.
9. Pour sauce over pheasant and seal foil tightly.
10. Bake in preheated over for approximately 30 minutes.
11. Toss grapes and orange wedges on top and bake for another 5 minutes.
12. Remove from oven and sprinkle with almonds.
13. Serve immediately.

Servings: 4

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