Title: Pheasant with Champagne Cabbage Iv (Sauce)
Categories: Sauce Game Poultry
Yield: 4 Servings

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 Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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