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Pheasant Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD
MineralsNatrium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Sugar

  2. 3 tablespoons 45ml Gin

  3. 3 tablespoons 45ml Wine - red, dry

  4. 1/4 cup 49g / 1.7oz Butter - unsalted, chilled

  5. And cut into pieces Salt - (to taste)

  6. Pepper - (to taste)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Adjust seasonings to taste with salt and pepper.

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