Pheasant Sauce

Recipe Ingredients

1 tablespoon	15ml	Sugar
3 tablespoons	45ml	Gin
3 tablespoons	45ml	Wine - red, dry
1/4 cup	49g / 1.7oz	Butter - unsalted, chilled
		And cut into pieces
		Salt - (to taste)
		Pepper - (to taste)

Recipe Instructions

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 1/4 cup of butter, 1 or 2 pieces at a time, until smooth.

Adjust seasonings to taste with salt and pepper.

Source:
New York's Master Chefs, Bon Appetit Magazine, Chef: Andy Kisler, Vienna 79 Restaurant, New York

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