Elegant Orange Panhandle Pheasant
Ingredients
2 pheasant breasts, halved, boned and skin removed (4 pieces, or can be cut into chunks)
2 Tbsp. butter or margarine
1/4 tsp. ground cinnamon
1/2 C. orange juice
2 Tbsp. orange marmalade
1 chicken bouillon cube
1 Tbsp. orange liqueur (optional)
1/2 C. white seedless grapes (fresh or canned)
1 (10 1/2 oz.) can mandarin orange slices, drained
1/4 C. toasted sliced almonds
Hot rice
4 tsp. flour
Cooking Instructions
Preheat oven to 350 degrees. Place pheasant in a single layer in a casserole dish. Prepare the sauce. Melt butter in saucepan and stir in the flour, cinnamon and bouillon cube until smooth. Blend in the orange juice and marmalade. Bring to a boil, stirring until thickened. Stir in the liqueur. Spoon sauce over pheasant. Cover casserole and bake 30 minutes or until meat is tender. Spoon grapes and orange slides over pheasant. Bake uncovered 5 minutes longer or until fruit is heated. Sprinkle with almonds and serve over hot rice. Makes 4 servings. NOTE: chicken or quail may be substituted for pheasant.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)