Pheasant: Pheasant Madeira

posted by Foodie49 02-29-100 7:11 PM

Pheasant Madeira
from Best of Bridge:

8 pheasant breasts, skinless
1 cup cream
1/2 cup flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 cup butter
1 cup madeira wine
1 cup sliced green grapes

Dip breasts in 1/2 cup cream, then dredge in combined flour, salt and paprika. Saute lightly in butter. Remove breasts. Set aside.

Add madeira and cook for a few minutes, scraping bits from bottom of pan. Stir in remaining cream. Reheat and place breasts back in sauce. Cook another 20 minutes (less if breasts are small). Add grapes just before serving. Serves 4.

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