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Recipe by: briyann
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See below ingredients and instructions of the recipe
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
1 salt (to taste)
1 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.
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
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