See below ingredients and instructions of the recipe
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:
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