| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
|
Pheasant |
| 2 |
tb |
Flour |
| 1/2 |
c |
Clear stock |
| 1/2 |
c |
White wine |
| 1 1/2 |
c |
White grapes; seedless |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
LISA CRAWLEY TSPN00B
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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