Side Pannel
Pheasant with Champagne Cabbage Iv (Sauce)
Pheasant with Champagne Cabbage Iv (Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
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)
Directions
** 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.
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.
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