Pheasant with champagne cabbage iv (sauce)

Yield: 4 servings

1 tbsp Sugar

3 tbsp Gin

1 1/2 cup Stock, Pheasant

3 tbsp Wine, red, dry

1/4 cup Butter, unsalted, chilled

-- and cut into pieces

Salt (to taste)

Pepper (to taste)

Procedures

for pheasant sauce:

cook the sugar, without stirring, in small heavy saucepan over medium-high heat until caramelized (about 4 minutes).

add gin and stock; boil until reduced by half.

add wine and return to a boil.

Lower heat and swirl in ¼ cup of butter, 1 or 2 pieces at a time, until smooth.

adjust seasonings to taste with salt and pepper.