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