• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pheasant with Grapes and White Wine Sauce

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • ---------------------------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

 Directions

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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