Yield: 4 servings
|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