Pheasant With Grapes And White Wine Sauce - cooking recipe

Ingredients

4 Tbsp. butter
2 Tbsp. flour
1/2 c. clear chicken stock
1/2 c. white wine (a quality Sauvignon Blanc is good)
1 Tbsp. lemon juice
1 (16 oz.) can seedless white grapes in syrup
1 pheasant
2 garlic cloves

Preparation

Cut pheasant into parts and smear with crushed garlic cloves. Melt butter in Dutch oven and saute pheasant all over until golden brown.
Remove bird.
Add flour, stock, wine and lemon juice; blend smoothly and bring to a boil.
Season to taste.