| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless pheasant breasts |
| 2 |
tb |
Butter |
| 4 |
tb |
All-purpose flour |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Orange marmalade |
| 3/4 |
ts |
Instant chicken bouillon |
| 1 |
tb |
Orange liqueur |
| 1/2 |
c |
Green seedless grapes |
| 1 |
|
Orange, peeled, cut into sections |
| 1/4 |
c |
Toasted almonds |
INSTRUCTIONS
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 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”