SAUCE:
6 ounces Orange Marmalade
1 bottle French Dressing (? oz)
1/2 cup Water
1 package Lipton’s Onion Soup
PHEASANT:
4 Pheasant breasts as 8 supremes or 2 pheasants using dark meat as well.
About 2 hours before you intend to serve, mix and stir all sauce ingredients into a shallow baking dish.
Lay in the pheasant pieces.
Preheat oven to 350 F.
When the guests arrive for cocktails, set the pan in the oven and bake for about an hour, turning the pieces a time or two in the process.
NOTE:
If you use quail, partridge, doves, or woodcock for this dish, you may wish to use the whole birds split down the back with your poultry shears and flattened with the heel of your hand. A bit less oven time for smaller birds.