PHEASANT WITH JALAPENO-ORANGE SAUCE

PHEASANT
2 -    Pheasants, Quartered
16 -    Sprigs Fresh Cilantro
1 ½ -    Teaspoons Chili Powder
SAUCE
1 -    Cup Hot Red Jalapeno Jelly
¼ -     Cup Orange Juice
1 -     Tablespoon Grated Orange Peel
1 -     Cup Bottled Red Salsa
¼ -    Cup Chopped Fresh Cilantro

Sprinkle chili powder over pheasant pieces.  Spread cilantro sprigs over pheasant in 9 x 13 pan.  Roast, covered tightly with foil, at 450° F for 30 minutes.

Meanwhile, stir jelly, orange juice, orange peel, cilantro, and salsa over medium heat until jelly melts.  Brush pheasant with some sauce and return to oven uncovered until browned and completely cooked (about 15 minutes).