 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
This comes from The Poultry and Game Cookbook. Ingredients:
2 tablespoons butter |
1 tablespoon vegetable oil |
1 -2 pheasant, trussed |
salt |
fresh ground black pepper |
14 fluid ounces chicken stock |
1 1/2 tablespoons wine vinegar |
1/4 teaspoon cayenne or 1/4 teaspoon red pepper |
1 tablespoon butter |
1 tablespoon all-purpose flour |
2 -3 tablespoons dry sherry |
white pepper |
Directions:
1. Melt the first butter with the oil in a heavy, lidded pan.
2. Brown the pheasants on all sides.
3. Season lightly with the salt and black pepper.
4. Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
5. Cover and cook gently for 50-60 minutes, until tender.
6. Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
7. Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
8. Stir in the sherry and adjust the seasoning.
9. Simmer for 2 minutes, then spoon over the pheasants and serve.
|
|