Pheasant With Champagne Cabbage IV (Sauce)

Servings: 4
Ingredients:

1 tb Sugar                             1/4 c  Butter, unsalted, chilled
3 tb Gin                                      -- and cut into pieces
1 1/2 c  Stock, Pheasant **                       Salt (to taste)
3 tb Wine, red, dry                           Pepper (to taste)

** See recipes for Pheasant with Champagne Cabbage II (Stock)

For Pheasant Sauce:
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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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