Mary & Martha's Kitchen Recipe

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Pheasant with Champagne Cabbage Iv (Sauce) 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 Salt (to taste) 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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<h1>Pheasant with Champagne Cabbage Iv (Sauce)</h1> <h2>Recipe</h2><p> <P>1 tb Sugar <P>3 tb Gin <P>1 1/2 c Stock, Pheasant ** <P>3 tb Wine, red, dry <P>1/4 c Butter, unsalted, chilled <P>-- and cut into pieces Salt (to taste) 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 <div><a href='http://www.maryandmarthaskitchen.com/Pheasant_with_Champagne_Cabbage_Iv_(Sauce)/35757/' title='Pheasant with Champagne Cabbage Iv (Sauce) Recipe'>Pheasant with Champagne Cabbage Iv (Sauce) Recipe</a></div>

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