Title: Pheasant with grapes & white wine sauce
Categories: Meats
Yield: 4 servings
---------------------------LISA CRAWLEY TSPN00B---------------------------
4 tb Butter
1 Pheasant
2 tb Flour
1/2 c Clear stock
1/2 c White wine
1 1/2 c White grapes; seedless
3 tb Lemon juice
Melt butter in casserole or Dutch oven; when hot saute pheasant gently all
over until golden brown. Remove bird. Add flour, stock, and wine; blend
smoothly. Bring to boil; add seasoning.
Return bird to casserole; cover. Cook in 350 oven 35-45 min., until
pheasant is tender; turn during cooking. Peel grapes by dipping in boiling
water a few seconds, then in cold water.
Strip skins; if not seedless, remove seeds. Cover with a little lemon
juice to prevent browning. When bird is tender, remove; carve. Place on
serving dish and keep warm. Add grapes to sauce; cook couple of min. Season
to taste; spoon over pheasant. Serve with mashed potatoes and peas or
spinach.
