Pheasant With Grapes And White Wine Sauce

Recipe Ingredients

4 tablespoons	60ml	Butter
1		Pheasant
2 tablespoons	30ml	Flour
1/2 cup	118ml	Clear stock
1/2 cup	118ml	White wine
1 1/2 cups	355ml	White grapes - seedless
3 tablespoons	45ml	Lemon juice

Recipe Instructions

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 minutes Season to taste; spoon over pheasant. Serve with mashed potatoes and peas or spinach.

Source:
"Soups from the Market" by Brad McCrorie

Rating

Average rating:

10 (2 votes)

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