Pheasant in Sharp Sauce

JustJanS's Note:

Another pheasant recipe posted for a request. This comes from The Poultry and Game Cookbook.

• Total Time: 1 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 3

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 -2 pheasant , trussed
• salt
• fresh ground black pepper
• 14 fluid ounces chicken stock
• 1 ½ tablespoons wine vinegar
• ¼ teaspoon cayenne or ¼ 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.

Reviews

[Chef #1508007]

This was excellent! I will try it next with chicken breasts and add morels...

[TeresaS]

DH and I both thought this was excellent!! We both went back for seconds on the sauce. The pheasant came out moist and tender. The flavor was every bit as good as the ingredients leads you to believe. I will be making this again. Thanks, JanRoundOz for posting.