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| Pheasant breast with cinnamon marmalade |
ingredients
- 4 boneless pheasant breasts
- 25g/1oz butter
- 25g/1oz plain flour
- 14 teaspoon ground cinnamon
- 125ml/4fl oz freshly squeezed
- orange juice
- 2 tablespoons orange marmalade
- 3⁄4 teaspoon instant chicken bouillon
- 1 tablespoon orange liqueur
- 100g/4oz green seedless grapes
- 1 orange, peeled and cut
- into sections
- 50g/2oz toasted almonds
serves 4
- Preheat the oven to 170°C/325°F/Gas mark 3.
- Line a 20cm/8in square baking dish with foil, leaving a small foil collar. Wash the pheasant breasts and pat dry. Arrange in the prepared dish.
- Melt the butter in a saucepan over a medium heat. Stir in the flour and cinnamon. Cook until smooth. Stir in the orange juice, marmalade and bouillon.
- Cook until thickened, stirring constantly. Stir in the liqueur. Spoon over the pheasant and seal the foil tightly.
- Bake in the oven for about 30 minutes until the pheasant is tender. Spoon the grapes and orange sections over the pheasant, and bake, uncovered, for a further 5 minutes. Sprinkle with the almonds and serve hot with rice.
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