Pheasant with grapes and white wine sauce

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
1 Pheasant
2 tablespoons Flour
½ cup Clear stock
½ cup White wine
1½ cup White grapes; seedless
3 tablespoons Lemon juice

Directions

LISA CRAWLEY TSPN00B

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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