Pheasant with Grapes and White Wine Sauce

Ready in 1 hour

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Top-ranked recipe named "Pheasant with Grapes and White Wine Sauce"


Ingredients

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

Original recipe makes 4

Servings  

Preparation

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.

Calories Per Serving: 516 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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