Yield: 4 servings
4 tbsp Butter
2 tbsp Flour
1/2 cup Clear stock
1/2 cup White wine
1 1/2 cup White grapes, seedless
3 tbsp Lemon juice
Melt butter in casserole or dutch oven; when hot saute pheasant gently all over until golden brown.
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.