Pheasant is a wonderful and delicious wild game bird. What better way to prepare it than with a delicate orange sauce. Enjoy!



  • 2 skinless pheasant breast fillets
  • 2 tbsp butter
  • 4 tsp flour
  • 1/4 tsp ground cinnamon
  • 1/2 cup orange juice (1 orange freshly squeezed)
  • 2 tbsp orange marmalade
  • 3/4 tsp chicken bouillon cube or paste
  • 1 tbsp orange liqueur (optional)
  • 1/2 cup green seedless grapes
  • 2 oranges, peeled and sectioned
  • 1/4 cup sliced or slivered almonds, toasted



1. Heat oven to 325 degrees F.
2. Line an 8x8x2-inch baking pan with heavy-duty aluminum foil, leaving a 1-1/2 inch foil flap or collar sticking out on all sides.
3. Place pheasant fillets in a single layer in pan.
4. Melt butter in a saucepan.
5. Stir in flour and cinnamon until smooth.
6. Blend in orange juice, marmalade and bouillon.
7. Bring to a boil, stirring until thickened.
8. Stir in the liqueur.
9. Spoon the sauce over pheasant.
10. Tear off a sheet of heavy-duty aluminum foil 11 inches long.
11. Cover the baking pan with this piece, pressing foil down on top of pheasant (leave a little extra room for heat expansion).
12. Work around the pan, folding top sheet together with collar from lower sheet to make a tight seal.
13. Bake for 30 minutes or until meat is tender.
14. Remove top sheet, spoon grapes and orange sections over pheasant and bake, uncovered, for another 5 minutes, or until fruit is heated through.
15. Garnish with almonds and serve over hot rice, if desired.


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