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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: