4 Boneless pheasant breasts 2Tbs. Butter 4 Tbs. All-purpose flour 1/4 tsp. Cinnamon 1/2 c. Orange juice 2 Tbs. Orange marmalade 3/4 tsp. Instant chicken bouillon 1 Tbs. Orange liqueur 1/2 c. Green seedless grapes 1 Orange, peeled, cut into, sections 1/2 c. Toasted almonds
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.