Pheasant Demi-Glace

INGREDIENTS:

2 lbs pheasant bones
8 pints water
1 onion, medium dice
2 carrots, medium dice
1 bay leaf
1 tbsp tomato paste
Sprig of Rosemary
2 cloves of garlic
1 cup white wine
2 oz of butter

DIRECTIONS:

1. Pre-heat oven to 450f. Roast the poultry bones in the oven until brown.

3. Put the roasted bones and any fond in a pot, cover with the wine and water, bring it to a full boil.

4. Add the onion, rosemary, carrots and bay leaf. Add a tablespoon of tomato paste and some garlic and reduce to 1/2 cup of liquid. Strain. Add 2 oz of butter in small pieces to the liquid and blend into a sauce. Season with the salt and pepper.