Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------LISA CRAWLEY TSPN00B------------------------
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

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.

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