Pheasant With Grapes & White Wine Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
LISA CRAWLEY TSPN00B
4 tbsp: Butter,
1: Pheasant,
2 tbsp: Flour,
1/2 cup: Clear stock,
1/2 cup: White wine,
1 1/2 cup: White grapes, seedless
3 tbsp: Lemon juice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Meats