Pheasant breast with cinnamon marmalade
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Pheasant breast with cinnamon marmalade
  Pheasant    Cinnamon    Marmalade  
Last updated 6/12/2012 12:50:42 AM. Recipe ID 12165. Report a problem with this recipe.
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      Title: Pheasant breast with cinnamon marmalade
 Categories: Meats
      Yield: 4 Servings
 
      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
 
  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.
 




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Recipe ID 12165 (Apr 03, 2005)

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