PHEASANT WITH GRAPES & WHITE WINE SAUCE

      Title: PHEASANT WITH GRAPES & WHITE WINE SAUCE
  Categories: Meats
       Yield: 4 Servings
  
 MMMMM-------------------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.
[ add our full cookbook to your website ] [ Search The Cookbook ]