Ingredients
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2 tablespoons butter
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1 tablespoon vegetable oil
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salt
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fresh ground black pepper
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14 fluid ounces chicken stock
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1/4 teaspoon cayenne or 1/4 teaspoon red pepper
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1 tablespoon butter
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1 tablespoon all-purpose flour
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2 -3 tablespoons dry sherry
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white pepper
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1 1/2 tablespoons wine vinegar
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1 -2 pheasant, trussed
Instructions
- 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.