Pheasant with Champagne Cabbage Iv (Sauce)

4 Servings

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Pheasant with Champagne Cabbage Iv (Sauce) Ingredients

1 tb Sugar	1/4 c Butter, unsalted, chilled
3 tb Gin	and cut into pieces
1 1/2 c Stock, Pheasant **	Salt (to taste)
3 tb Wine, red, dry	Pepper (to taste)

Instructions for Pheasant with Champagne Cabbage Iv (Sauce)

** 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. Source: New Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: Poultry-OtherCuisine: Uncategorized