Ingredients
LISA CRAWLEY TSPN00B
4 tbsp butter
1 pheasant
2 tbsp flour
1/2 cup clear stock
1/2 cup white wine
1 1/2 cup white grapes, seedless
3 tbsp 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.
Servings: 4 servings
Pheasant With Grapes & White Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dutch Oven; Fruit; Pheasant
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We hope you enjoy this Pheasant With Grapes & White Wine Sauce recipe.
