---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Pheasant with grapes & white wine sauce
 Categories: Meats
      Yield: 4 servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
      4 tb Butter
      1    Pheasant
      2 tb Flour
    1/2 c  Clear stock
    1/2 c  White wine
  1 1/2 c  White grapes; seedless
      3 tb Lemon juice
 
  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 min. Season
  to taste; spoon over pheasant. Serve with mashed potatoes and peas or
  spinach.
 
-----