RED WINE PHEASANT GRAVY

4 persons
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredient
Juices from the pan, still in the tray
2 tbsp Caster Sugar
1 glass Red Wine, about 200ml
1 pint (600ml) boiling water
Meat Gravy Granules, optional

Method
1. Remove the pheasant from the tray, cover and leave to rest.
2. Place the tray on the stove, add the red wine and sugar, and gently bring to the boil.
3. With a wooden spoon, scrape the bottom of the tray whilst the wine is boiling.
4. Reduce down until the juices thicken.
5. Add the water, bring to the boil, reduce slightly, thickening with a few granules.
6. If you want, just reduce and serve without the granules.
7. Serve with the sliced pheasant.