Melt butter in casserole or Dutch oven; when hot saute pheasant gently all over until golden brown. Remove bird. Add flour, stock, and wine; blend smoothly. Bring to boil; add seasoning.

Return bird to casserole; cover. Cook in 350 oven 35-45 min., until pheasant is tender; turn during cooking. Peel grapes by dipping in boiling water a few seconds, then in cold water.

Strip skins; if not seedless, remove seeds. Cover with a little lemon juice to prevent browning. When bird is tender, remove; carve. Place on serving dish and keep warm. Add grapes to sauce; cook couple of min. Season to taste; spoon over pheasant. Serve with mashed potatoes and peas or spinach.