Ingredients:

• Leek 1
• Maderia ¼ cup
• Balsamic Vinegar 2 tbsp.
• Sugartown Smoked Pheasant 1

Preparation:

1. Pick all meat from pheasant
2. Juienne, wash and drain leek
3. Sauté leek in sauce pan with olive oil
4. Deglaze pan with Maderia and add balsamic vinegar
5. Reduce to desired consistancy and add pheasant meat
6. Cook until warm