Pheasant In Orange Sauce - cooking recipe

Ingredients

1 pheasant, skinned and split in half lengthwise
paprika
2 to 3 Tbsp. margarine
1 c. water
1 tsp. instant chicken bouillon
1/2 c. orange marmalade
1/4 c. orange juice
1/4 tsp. pumpkin pie spice (optional)

Preparation

Wash pheasant and pat dry with paper towel.
Sprinkle on both sides with paprika.
Heat 2 tablespoons of margarine in a skillet and cook pheasant until well browned on both sides.
Add margarine if needed.
Mix water and bouillon and pour over pheasant.
Lower heat, cover and simmer for 30 minutes or until tender.
Add water if needed and turn meat several times.