Pheasant Veronique

• 2 each pheasant
• 1 x salt and black pepper
• 3 ounces butter
• 1 pint chicken broth
• 1 1/2 teaspoons arrowroot flour
• 8 ounces green grapes seedless
• 4 tablespoons double cream
• 1 teaspoon lemon juice

1. Set oven at 350F (180C)..
2. Wipe the pheasants, season, and rub well all over with butter.
3. Put a knob of butter inside each bird.
4. Place the pheasants breast side down in deep pot roaster or flameproof casserole.
5. Cover and cook with stock and buttered paper.
6. Cook for 1 to 1 1/4 hrs until tender turning the birds breast side up after 25 minutes.
7. When cooked remove the pheasants and keep hot.
8. Boil the remaining liquid to reduce a little and strain into a saucepan.
9. Blend the arrowroot with a little water and then stir into the hot stock.
10. Bring to a boil and stir until sauce thickens and clears.
11. Add the grapes, cream and lemon juice, then heat through without boiling.
12. Check the seasoning.
13. Arrange the pheasants on a serving dish, spoon the sauce over and serve.

pheasant, salt, butter, chicken broth, arrowroot flour, green grapes, double cream, lemon juice

Taken from recipeland.com/recipe/v/pheasant-veronique-33753 (may not work)