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 spinach.