Am about to roast a pheasant and was looking for a sauce to go with it and loads of recipes are recommending using hard cider. I should have been more prepared about this, but am not so I have no cider in the house and no apple juice,,, doh! Would sweet vermouth work as a substitute? I think i read online that apple juice or cider could be a sub for the vermouth - will it work the other way?
Any thoughts welcome