Pheasant breast with cinnamon marmalade is a delightful and unique dish that combines the delicate flavor of pheasant with the warmth of cinnamon and the tanginess of orange marmalade. This recipe serves four and offers a wonderful balance of flavors and textures. The boneless pheasant breasts are cooked to perfection in a luscious cinnamon and orange marmalade sauce, creating a tender and flavorful result. The addition of green seedless grapes, orange sections, and toasted almonds adds a burst of freshness and crunch to the dish. Served with rice, this pheasant breast recipe is perfect for a special occasion or a gourmet dinner. Prepare to indulge in the rich flavors and aromatic spices of pheasant breast with cinnamon marmalade.
INGREDIENTS:
- 4 boneless pheasant breasts
- 25g/1oz butter
- 25g/1oz plain flour
- 1/4 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
PREPARATIONS:
- 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 them in the prepared dish.
- Melt the butter in a saucepan over 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 the sauce 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 toasted almonds.
- Serve hot with rice.
YIELD:
- This recipe serves 4.
SPECIAL INSTRUCTIONS:
- Adjust the cooking time depending on the thickness of the pheasant breasts to ensure they are cooked to perfection.
- Use freshly squeezed orange juice for the best flavor.
- Keep an eye on the pheasant while baking to prevent overcooking.
TIPS:
- Serve the pheasant breast with cinnamon marmalade alongside fluffy rice to soak up the delicious sauce.
- Pair the dish with a glass of white wine or a light-bodied red for a well-rounded dining experience.
In conclusion, pheasant breast with cinnamon marmalade is a delightful dish that brings together the tender and delicate flavor of pheasant with the warmth of cinnamon and the tanginess of orange marmalade. This recipe serves four and offers a unique and flavorful dining experience. The pheasant breasts are cooked in a rich and aromatic sauce made with cinnamon, orange juice, marmalade, and chicken bouillon. The addition of green seedless grapes, orange sections, and toasted almonds adds freshness and crunch to the dish. Served with rice, this recipe is perfect for a special occasion or a gourmet dinner.
To prepare this dish, coat the pheasant breasts in the cinnamon marmalade sauce and bake them until tender. Garnish with grapes, orange sections, and toasted almonds for added flavor and texture. Serve hot with rice to complete the meal.
Indulge in the unique flavors and aromatic spices of pheasant breast with cinnamon marmalade. The tender meat and tangy sauce will surely impress your guests and create a memorable dining experience.
