Canadian Prairie Bison

Balsamic Reduction

8 ounces chicken stock
1¼ cups balsamic vinegar
½ pound butter
8 shallots, medium dice

In a medium saucepan add the shallots and 2 tablespoons butter and sauté for 2 minutes; add salt and pepper, chicken stock and balsamic vinegar. Heat them on medium-high for 10 to 15 minutes, or until the liquid is reduced to one quarter. While stirring constantly, add the butter pieces one at a time, and whisk them in so that they are well incorporated.