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PHEASANT WITH GRAPES

1 cleaned dressed pheasant (about 2 1/2 to 3 lb.)
1/2 c. melted butter or margarine
2/3 c. fine dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. dry Marsala, sherry or chicken broth
1/2 c. water
1 small onion, quartered
8 whole large mushrooms
2 c. large seedless grapes (1/2 lb.)
1 Tbsp. all-purpose flour

Wash pheasant and pat dry. Trim off wing tips. Clip off joints for
end of legs. Mix 2 tablespoons of the butter with the bread crumbs
and pecans. Stuff pheasant with this mixture and sew opening shut.
Sprinkle all over with salt and pepper. Heat remaining 2 tablespoons
butter in frying pan with lid. Add Marsala, sherry or broth to pan;
scrape up all brown- ing and pour into casserole with pheasant,
along with the water. Add onion, mushrooms and grapes distributing
them around the bird; cover. Bake at 350 degrees for 1 hour. Remove
cover and bake 20 minutes longer. Remove pheasant to serving platter;
keep warm.

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