Pheasant with Grapes and White Wine Sauce recipe

Ingredients:

4 tablespoons of butter.
1 pheasant.
2 tablespoons of flour.
½ cup of clear stock.
½ cup of white wine.
1 ½ cup of white grapes, seedless.
3 tablespoons of lemon juice.
Mashed potatoes, cooked, to serve with.
Spinach, cooked, to serve with.

Directions:

Melt the butter in a casserole or Dutch oven.

Once hot, gently sauté the pheasant all over until golden brown.

Remove the pheasant.

Add the flour, stock and white wine; blend smoothly. Bring to boil, then add seasoning.

Return the pheasant to the casserole and cover.

Cook in a 350°F (180°C) oven for about 40 minutes, until the pheasant is tender; turn during cooking.

Peel the grapes by dipping in boiling water a few seconds, then in cold water. Strip skins and remove seeds.

Cover the grapes with a little lemon juice to prevent them browning.

Once the pheasant is tender, remove, carve, then place on a serving dish and keep warm.

Add the grapes to sauce; cook for 2 minutes.

Season to taste, then spoon over the pheasant.

Serve with mashed potatoes and spinach.

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