Pheasant In Sharp Sauce

Name: Pheasant In Sharp Sauce
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

12 ingredients

9 steps

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.