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Receta Pheasant Breast With Cinnamon Marmalade
by Global Cookbook

Pheasant Breast With Cinnamon Marmalade
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Ingredientes

  • 4 x Boneless pheasant breasts
  • 2 Tbsp. Butter
  • 4 Tbsp. All-purpose flour
  • 1/4 tsp Cinnamon
  • 1/2 c. Orange juice
  • 2 Tbsp. Orange marmalade
  • 3/4 tsp Instant chicken bouillon
  • 1 Tbsp. Orange liqueur
  • 1/2 c. Green seedless grapes
  • 1 x Orange, peeled, cut into sections
  • 1/4 c. Toasted almonds

Direcciones

  1. 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. Heat butter in saucepan over medium heat. Stir in flour and cinnamon.
  2. Cook till smooth. Stir in orange juice, marmalade and bouillon. Cook till thickened, stirring constantly. Stir in liqueur. Spoon over pheasant.
  3. Seal foil tightly. Bake at 325 degrees till pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, for 5 min longer. Sprinkle with almonds. Serve with warm cooked rice.