Ready in 1 hour
Try this Pheasant with Grapes and White Wine Sauce recipe, or contribute your own. "Butter" and "Meats" are two of the tags cooks chose for Pheasant with Grapes and White Wine Sauce.
Top-ranked recipe named "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.
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