| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Meats | 4 | Servings |
INGREDIENTS
| 4 | T | Butter |
| 1 | Pheasant | |
| 2 | T | Flour |
| 1/2 | c | Clear stock |
| 1/2 | c | White wine |
| 1 1/2 | c | White grapes, seedless |
| 3 | T | Lemon juice |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 56.9mg
Sodium: 18.2mg
Potassium: 150.4mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: <1g
Protein: 11.7g