Pheasant With Grapes & White Wine Saucemeats ----LISA CRAWLEY TSPN00B---- 4 tablespoon butter 1 pheasant 2 tablespoon flour 1/2 cup clear stock 1/2 cup white wine 1 1/2 cup white grapes; seedless 3 tablespoon 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. |
