Posted 3/10/2003




2 pheasant breasts, halved, boned, skin removed

2 tbsp. Butter or margarine

4 tsp. Flour

tsp. Ground cinnamon

cup orange juice

2 tbsp. Orange marmalade

tsp. Instant chicken bouillon

1 tbsp. Orange liquor, optional

cup white seedless grapes

1 orange, peeled, cut into sections

cup toasted, sliced almonds


Preheat oven to 325 degrees.  Place pheasant pieces in single layer in 8x8x2 baking pan.  Melt butter in saucepan.  Stir in flour and cinnamon until smooth.  Blend in orange juice, marmalade and bouillon.  Bring to a boil, stirring until thickened.  Stir in liquor.  Spoon sauce over pheasant.  Cover and bake 30 minutes or until meat is tender.  Spoon grapes and orange sections over pheasant.  Bake, uncovered, 5 minutes longer, or until fruit is heated.  Sprinkle with almonds.  Serve with hoy rice.

Makes 4 servings.