Categories: Meats 
      Yield: 4 servings 
  
      4    Boneless pheasant breasts 
      2 tb Butter 
      4 tb All-purpose flour 
    1/4 ts Cinnamon 
    1/2 c  Orange juice 
      2 tb Orange marmalade 
    3/4 ts Instant chicken bouillon 
      1 tb Orange liqueur 
    1/2 c  Green seedless grapes 
      1    Orange, peeled, cut into 
           -sections 
    1/4 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.