PHEASANT WITH JALAPENO-ORANGE SAUCE
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).
Spoon sauce over pheasant and serve with remaining sauce.
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