with a sauce made from equal parts Marsala wine and chicken stock, cooked with mushrooms and reduced until thickened and then emulsified with butter and fresh rosemary. On the sixth day of ...
Pheasant, I’ve had. Pheasant, I like. I decided to keep it simple and make pheasant Marsala, with a sauce made from equal parts Marsala wine and chicken stock, cooked with mushrooms and reduced until ...