Pheasant Sauce
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sugar
|
|
| 3 | tablespoons |
gin
|
|
| 1 ½ | cups |
stock
pheasant |
|
| 3 | tablespoons |
wine
red, dry |
|
| ¼ | cup |
butter
unsalted, chilled, cut into pieces |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sugar
|
|
| 45 | ml |
gin
|
|
| 355 | ml |
stock
pheasant |
|
| 45 | ml |
wine
red, dry |
|
| 59 | ml |
butter
unsalted, chilled, cut into pieces |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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 ¼ cup of butter, 1 or 2 pieces at a time, until smooth.
Adjust seasonings to taste with salt and pepper.
