Item required
1 pheasant (about 2 lb.), split in half
1 cup (11-oz. can) undrained mandarin oranges
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon salt

Setting: DEFROST
1.    In 2 or 3-quart glass casserole, arrange pheasant skin side down. Sprinkle with salt. In 2-cup glass measure or bowl, combine liquid from oranges, cornstarch, lemon peel, lemon juice and salt.
2.    MICROWAVE for 2 to 21/2 MINUTES or until thick-ened, stirring once. Add oranges and pour mixture over pheasant.
3.    MICROWAVE for 20 to 25 MINUTES or until pheasant is done, turning pheasant once. Remove pheasant to serving platter.
4.    MICROWAVE remaining sauce, 5 to 6 MINUTES or until thickened. Spoon over pheasant.
2 Servings

TIPS This recipe can easily be doubled. MICRO-WAVE orange sauce 3 to 4 MINUTES; MICRO-WAVE pheasant in 2-quart (12 x 7) glass baking dish, 38 to 40 MINUTES, turning once.
•    MICROWAVE on MEDIUM for 18 to 20 MINUTES in step 3.