Cooking Recipe Pheasant With Grapes & White Wine Sauce
Recipe Ingredients
LISA CRAWLEY TSPN00B
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.