Recipe - Pheasant Breast With Cinnamon Marmalade

4 Boneless pheasant breasts
2 tablespoon Butter
4 tablespoon Allpurpose flour
One fourth teaspoon Cinnamon
One half cup Orange juice
2 tablespoon Orange marmalade
Three fourths teaspoon Instant chicken bouillon
1 tablespoon Orange liqueur
One half cup Green seedless grapes
1 Orange, peeled, cut into
sections
One fourth cup Toasted almonds

Line an 8by8inch baking pan with heavy aluminum foil, leaving a 11/2
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.