Pheasant Sauce
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Ingredients 5 ingredients
- Stock
- 1 tablespoon sugar
- 3 tablespoons gin
- 1/4 cup butter -- unsalted, chilled and cut into pieces salt -- (to taste) pepper -- (to taste)
- 3 tablespoons wine -- red, dry
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon