🫙 From the Spice Rack
Pheasant with Champagne Cabbage Iv (Sauce)
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 Pheas...
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Ingredients5 items
Ingredients
- 1tbsp sugar
- 3tbsp gin
- 11/2 c stock, pheasant **
- 3tbsp wine, red, dry
- 1/4cup butter, unsalted, chilled
Directions
- 1
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) Pe
- 2
boil until reduced by half
- 3
Add wine and return to a boil
- 4
Lower heat and swirl in 1/4 cup of butter, 1 or 2 pieces at a time, until smooth
- 5
Adjust seasonings to taste with salt and pepper
- 6
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angele