Pheasant In Sharp Sauce
Another pheasant recipe posted for a request. This comes from the poultry and game cookbook.
Steps
Melt the first butter with the oil in a heavy , lidded pan.
Brown the pheasants on all sides.
Season lightly with the salt and black pepper.
Add the stock , vinegar , cayenne or red pepper and bring to simmering point.
Cover and cook gently for 50-60 minutes , until tender.
Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
Work the butter and flour together and gradually whisk small pieces into the stock , stirring constantly until it has all been absorbed.
Stir in the sherry and adjust the seasoning.
Simmer for 2 minutes , then spoon over the pheasants and serve.
Ingredients
butter, vegetable oil, pheasant, salt, fresh ground black pepper, chicken stock, wine vinegar, cayenne, all-purpose flour, dry sherry, white pepper