Pheasant breast with cinnamon marmalade







Cook Time

35-40 Min


  • 4 boneless pheasant breasts
  • 25g/1oz butter
  • 25g/1oz plain flour
  • 4 teaspoon ground cinnamon
  • 125ml/4fl oz freshly squeezed orange juice
  • 2 tablespoons orange marmalade
  • 1⁄4 teaspoon instant chicken bouillon
  • 1 tablespoon orange liqueur
  • 100g/4oz green seedless grapes
  • 1 orange, peeled and cut into sections
  • 50g/2oz toasted almonds
  • 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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