Posted 3/10/2003

ELEGANT ORANGE PHEASANT BREASTS

2 pheasant breasts, halved, boned, skin removed

2 tbsp. Butter or margarine

4 tsp. Flour

¼ tsp. Ground cinnamon

½ cup orange juice

2 tbsp. Orange marmalade

¾ tsp. Instant chicken bouillon

1 tbsp. Orange liquor, optional

½ cup white seedless grapes

1 orange, peeled, cut into sections

¼ 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.