Pheasant with Grapes & White Wine Sauce
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 1 | each |
pheasant
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
stock
clear |
|
| ½ | cup |
white wine
|
*
|
| 1 ½ | cups |
grape juice
white |
|
| 3 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 1 | each |
pheasant
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
stock
clear |
|
| 118 | ml |
white wine
|
*
|
| 355 | ml |
grape juice
white |
|
| 45 | ml |
lemon juice
|
|
Directions
Melt butter in casserole or Dutch oven; when hot sauté 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℉ (180℃) oven 35 to 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.
