Pheasant in Sharp Sauce

Ingredients

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

Directions

1. 1

   Melt the first butter with the oil in a heavy, lidded pan.

2. 2

   Brown the pheasants on all sides.

3. 3

   Season lightly with the salt and black pepper.

4. 4

   Add the stock, vinegar, cayenne or red pepper and bring to simmering point.

5. 5

   Cover and cook gently for 50-60 minutes, until tender.

6. 6

   Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.

7. 7

   Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.

8. 8

   Stir in the sherry and adjust the seasoning.

9. 9

   Simmer for 2 minutes, then spoon over the pheasants and serve.