Pheasant Breast With Cinnamon Marmalade Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Boneless pheasant breasts,
2 tbsp: Butter,
4 tbsp: All-purpose flour,
1/4 tsp: Cinnamon,
1/2 cup: Orange juice,
2 tbsp: Orange marmalade,
3/4 tsp: Instant chicken bouillon,
1 tbsp: Orange liqueur,
1/2 cup: Green seedless grapes,
1: Orange, peeled, cut into sections
1/4 cup: Toasted almonds,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Meats