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Pheasant with grapes & white wine sauce

Make Pheasant with grapes & white wine sauce at home with Butter, Flour, and Lemon Juice. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Melt butter in casserole or Dutch oven; when hot saute pheasant gently all over until golden brown.

2. 2

   Remove bird.

3. 3

   Add flour, stock, and wine; blend smoothly.

4. 4

   Bring to boil; add seasoning.

5. 5

   Return bird to casserole; cover.

6. 6

   Cook in 350 oven 35-45 min., until pheasant is tender; turn during cooking.

7. 7

   Peel grapes by dipping in boiling water a few seconds, then in cold water.

8. 8

   Strip skins; if not seedless, remove seeds.

9. 9

   Cover with a little lemon juice to prevent browning.

10. 10

    When bird is tender, remove; carve.

11. 11

    Place on serving dish and keep warm.

12. 12

    Add grapes to sauce; cook couple of min. Season to taste; spoon over pheasant.

13. 13

    Serve with mashed potatoes and peas or spinach.