---------- Recipe via Meal-Master (tm) v8.03
       Title: Pheasant with grapes & white wine sauce
  Categories: Meats
       Yield: 4 servings
 ---------------------------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