Frank's Recipes! Pheasant Veronique

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Pheasant Veronique

2 Pheasants
Salt and pepper
3 oz Butter
1 pt Chicken stock
1 1/2 teaspoon To 2 teaspoon arrowroot
8 oz Seedless white grapes
4 tablespoon Double cream
1 tsp Lemon juice

Serving Size : 4

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