Recipe - Pheasant With Grapes And White Wine Sauce

LISA CRAWLEY TSPN00B
4 tablespoon Butter
1 Pheasant
2 tablespoon Flour
One half cup Clear stock
One half cup White wine
1 One half 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 3545 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini