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Pheasant with Grapes and White Wine Sauce

 

42

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 27153% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 142mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 26g
Vitamin A 9% Vitamin C 10%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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