Pheasant In Sharp Sauce Recipe

Name: Pheasant In Sharp Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

701

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon vegetable oil, 1 -2 pheasant, trussed, salt, and more.

Yes, Pheasant In Sharp Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant In Sharp Sauce

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