Try this Pheasant Breast with Cinnamon Marmalade recipe, or contribute your own.Suggest a better description
Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar. Wash pheasant breasts and pat dry. Arrange in prepared pan. Melt butter in saucepan over medium heat. Stir in flour and cinnamon. Cook until smooth. Stir in orange juice, marmalade and bouillon. Cook until thickened, stirring constantly. Stir in liqueur. Spoon over pheasant. Seal foil tightly. Bake at 325 degrees until pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, for 5 minutes longer. Sprinkle with almonds. Serve with hot cooked rice.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (57%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 15.3mg||5 %|
|Sodium 214.4mg||7 %|
|Potassium 205mg||5 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16.4g|
|Protein 4.3g||6 %|
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Calories per serving: 211
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