Pheasant with champagne cabbage iv (sauce)

Yield: 4 servings

Measure Ingredient
1 tablespoon sugar
3 tablespoons gin
1½ cup stock, pheasant **
3 tablespoons wine, red, dry
¼ cup butter, unsalted, chilled - and cut; into pieces
1 \N salt (to taste)
1 \N pepper (to taste)

** 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 ¼ cup of butter, 1 or 2 pieces at a time, until smooth.

Adjust seasonings to taste with salt and pepper.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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