Sauce of Apples, Tequila and Ancho Chiles

5 ancho chiles, seeded
3 1/2 Tablespoons grapeseed oil
1 large onion, peeled and chopped
2 Granny Smith apples, cored and chopped
3 cloves garlic, peeled and finely chopped
2 serrano chiles, finely chopped
2 1/2 Tablespoons almonds, chopped
1 cinnamon stick
1/2 teaspoon ground coriander
1/4 teaspoon ground anise
1 roasted pheasant or chicken carcass, chopped
3 cups chicken stock, homemade or low-sodium canned
1 large red Delicious apple, peeled, cored, and thinly sliced
1 Tablespoon fresh cilantro, chopped
1 Tablespoon tequila
Fresh lime juice to taste
Salt to taste

Place anchos in warm water to cover and allow to stand for 20 minutes. Drain
and reserve.

Heat 2 tablespoons oil in a saucepot over medium heat. When hot, add onion
and sauté for 3 minutes. Add Granny Smith apples, 3 anchos, garlic,
serranos, almonds,
cinnamon stick, coriander and anise and sauté for 3 more minutes. Add
pheasant bones and stock and
bring to a boil. Lower bheat and simmer for 40 minutes, stirring
occasionally. Remove cinnamon stick
and all pheasant bones.

Pour mixture into a blender and process until smooth. Strain through a
coarse strainer and reserve.

Heat the remaining 1 tablespoon corn oil in a medium sauté pan over medium
heat. When hot, add Delicious apple slices and sauté for 5 minutes or until
golden brown. Cut
the 2 remaining anchos into 1/4-inch dice and add to apples along with 2
cups of the reserved spiced
apple sauce, cilantro and tequila. Season with salt and lime juice. Serve
immediately.

Chef Dean Fearing
Executive Chef, The Mansion on Turtle Creek
Dallas, TX