This is a print preview of "Pheasant With Grapes And White Wine Sauce" recipe.

Pheasant With Grapes And White Wine Sauce Recipe
by Global Cookbook

Pheasant With Grapes And White Wine Sauce
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  Servings: 4

Ingredients

  • 4 Tbsp. Butter
  • 1 x Pheasant
  • 2 Tbsp. Flour
  • 1/2 c. Clear stock
  • 1/2 c. White wine
  • 1 1/2 c. White grapes, seedless
  • 3 Tbsp. Lemon juice

Directions

  1. Heat butter in casserole or possibly Dutch oven; when warm saute/fry pheasant gently all over till golden. Remove bird. Add in flour, stock, and wine; blend smoothly. Bring to boil; add in seasoning.
  2. Return bird to casserole; cover. Cook in 350 oven 35-45 minutes., till pheasant is tender; turn during cooking. Peel grapes by dipping in boiling water a few seconds, then in cool water.
  3. 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 hot. Add in grapes to sauce; cook couple of minutes. Season to taste; spoon over pheasant. Serve with mashed potatoes and peas or possibly spinach.