Pheasant Sauce

Directions

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.