Pheasant with Grapes and White Wine Sauce

4 Servings

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Pheasant with Grapes and White Wine Sauce Ingredients

LISA CRAWLEY TSPN00B	1/2 c Clear stock
4 tb Butter	1/2 c White wine
1 Pheasant	1 1/2 c White grapes; seedless
2 tb Flour	3 tb Lemon juice

Instructions for Pheasant with Grapes and White Wine Sauce

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Poultry-OtherCuisine: Uncategorized