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