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October 2019

Sauces Recipes

Carrot Cake Recipes

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Pheasant with Champagne Cabbage Iv Sauce Recipe

Pheasant with Champagne Cabbage Iv Sauce recipe and other sauces recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pheasant with Champagne Cabbage Iv Sauce recipe  PDF


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 Salt (to taste) 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 Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

Pheasant with Champagne Cabbage Iv Sauce recipe and other sauces recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
578 people have voted
Last Reviewed on 2019-10-18



Friday, Oct 18 2019 Download & Print Pheasant with Champagne Cabbage Iv Sauce recipe  PDF   Sauces recipes RSS   New

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