Pheasant In Sharp Sauce

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 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 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
• pepper

Recipe

• 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.