Yield: 4 servings

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

Procedures

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.