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Add a photoRaciónes: 4
Ingredientes
- 4 Tbsp. Butter
- 1 x Pheasant
- 2 Tbsp. Flour
- 1/2 c. Clear stock
- 1/2 c. White wine
- 1Â 1/2 c. White grapes, seedless
- 3 Tbsp. Lemon juice
Direcciones
- Heat butter in casserole or possibly Dutch oven; when warm saute/fry pheasant gently all over till golden. Remove bird. Add in flour, stock, and wine; blend smoothly. Bring to boil; add in seasoning.
- Return bird to casserole; cover. Cook in 350 oven 35-45 minutes., till pheasant is tender; turn during cooking. Peel grapes by dipping in boiling water a few seconds, then in cool 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 hot. Add in grapes to sauce; cook couple of minutes. Season to taste; spoon over pheasant. Serve with mashed potatoes and peas or possibly spinach.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 494 | |
| Calories from Fat 247 | 50% |
| Total Fat 27.69g | 35% |
| Saturated Fat 12.01g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 251mg | 10% |
| Potassium 589mg | 17% |
| Total Carbs 14.63g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.94g | 6% |
| Protein 40.37g | 65% |
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