Pheasant with Grapes & White Wine Sauce

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.