• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pheasant with Champagne Cabbage Iv (Sauce)

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1 tb Sugar
  • 3 tb Gin
  • 1 1/2 c Stock, Pheasant **
  • 3 tb Wine, red, dry
  • 1/4 c Butter, unsalted, chilled
  • -- and cut into pieces
  • Salt (to taste)
  • 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 1/4 cup
of butter, 1 or 2 pieces at a time, until smooth.

Adjust seasonings to taste with salt and pepper.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?