Recipe for Pheasant with Champagne Cabbage Iv (Sauce)

Site Search Engine - Search Over 300,000 Recipes

Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 tbl	Sugar
3 tbl	Gin
1/2 cup	Stock, Pheasant **
3 tbl	Wine, red, dry
1/4 cup	Butter, unsalted, chilled and cut into pieces
	Salt (to taste)

Instructions:

Instructions: ** See recipes for Pheasant with Champagne Cabbage II (Stock)

For Pheasant Sauce:
Cook the sugar, without stirring, in small heavy saucepan over medium-high heat until caramelized (about 4 minutes.)

Add gin and stock; boil until reduced by half.

Add wine and return to a boil. Lower heat and swirl in 1/4 cup of butter, 1 or 2 pieces at a time, until smooth.

Adjust seasonings to taste with salt and pepper.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Pheasant with Champagne Cabbage iii (Stuffing) :: Pheasant with Champagne Cabbage V (Cabbage) ...