Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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
1 salt (to taste)
1 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

,N0^00000

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