| 1 | Melt butter in casserole or dutch oven; when hot saute pheasant gently all over until golden brown. |
| 2 | Remove bird. |
| 3 | Add flour, stock, and wine; blend smoothly. |
| 4 | Bring to boil; add seasoning. |
| 5 | Return bird to casserole; cover. |
| 6 | Cook in 350 oven 35-45 min., until pheasant is tender; turn during cooking. |
| 7 | Peel grapes by dipping in boiling water a few seconds, then in cold water. |
| 8 | Strip skins; if not seedless, remove seeds. |
| 9 | Cover with a little lemon juice to prevent browning. |
| 10 | When bird is tender, remove; carve. |
| 11 | Place on serving dish and keep warm. |
| 12 | Add grapes to sauce; cook couple of min. season to taste; spoon over pheasant. |
| 13 | Serve with mashed potatoes and peas or spinach. |
