PHEASANT IN SHARP SAUCE

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Make and share this Pheasant in Sharp Sauce recipe from Food.com.

Provided by JustJanS

Categories     Stew

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 12

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

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.

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