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)
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.