Title: Pheasant with grapes & white wine sauce
 Categories: Meats
      Yield: 4 Servings
 
MMMMM-------------------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.