Easy Roasted Pheasant Breasts
From:	Alain, St-Paul de Joliette, Quebec, Canada
Comments:	When I do not have any pheasant on hand, I use chicken breasts and it is almost as good... Serve hot, over boiled white rice.
Servings:	4

2 pheasant breasts Cinnamon Butter or margarine 1 pack dry onion soup mix Water 6 green onions, chopped 1/3 cup [80 mL] white wine Cornstarch

Clean pheasant breasts; generously sprinkle with cinnamon. Into a casserole, melt butter or margarine; brown pheasant breasts. Mix in onion soup mix and water [asked for on pack]; add pheasants breasts. Add chopped green onions; pour in white wine. Bake into a preheated 300°F [150°C] oven for 3 hours, uncovered. Strain cooking broth; reserve breasts, warm. Thicken strained sauce to taste, with a little cornstarch already mixed with a little water. Serve hot.