Pheasant with champagne cabbage iv (sauce)
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Pheasant with champagne cabbage iv (sauce)
  Sauces    Pheasant    Cabbage    Game    New York  
Last updated 6/12/2012 12:56:45 AM. Recipe ID 19070. Report a problem with this recipe.
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      Title: Pheasant with champagne cabbage iv (sauce)
 Categories: Sauces, Game, Masterchefs, New york, V79
      Yield: 4 Servings
 
      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.
  




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Recipe ID 19070 (Apr 03, 2005)

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