Ingredients for Pheasant In Sharp Sauce
- 2 tablespoons butter, cold and cubed
- Vegetable Oil
- Pheasant
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Chicken Stock
- Wine Vinegar
- Cayenne
- All Purpose Flour
- Dry Sherry
- White Pepper
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How to Make Pheasant In Sharp Sauce
- Melt 2 tablespoons butter with 1 tablespoon of oil in a heavy-bottomed, lidded pan over medium-high heat.
- Brown the pheasants on all sides, about 3-4 minutes per side, until golden brown. Remove pheasants from pan and set aside.
- Season the pheasants lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add 1 cup of stock, 2 tablespoons red wine vinegar, and 1/4 teaspoon cayenne pepper (or to taste) to the pan. Bring to a simmer.
- Return the pheasants to the pan. Cover and cook gently for 50-60 minutes, or until the pheasant is tender and the juices run clear when pierced with a fork.
- Transfer the pheasants to a heated serving dish and keep warm.
- In a small bowl, whisk together 2 tablespoons of cold, cubed butter and 2 tablespoons of flour until smooth.
- Gradually whisk the butter-flour mixture into the simmering stock in the pan, stirring constantly until the sauce has thickened and is smooth.
- Stir in 2 tablespoons of dry sherry. Adjust seasoning with salt and pepper to taste.
- Simmer for 2 minutes. Spoon the sauce generously over the pheasants and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
77g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Casseroles Main Dish Poultry Scandinavian Oven European Dinner Party Fall Heirloom Historical Holiday Event Stove Top Dietary Low Sodium Seasonal Low Carb Wild Game Low In Something Meat Pheasant Equipment 4 Hours Or Less
