Bordelaise Sauce for Game

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Bordelaise Sauce for Game Ingredients

MATIGNON	1/2 c Flour
1/3 c Parsnip, diced	2 c Tomatoes, peeled, chopped
1/3 c Celery ribs&leaves, chopped	8 c Stock, clarified carb/beef
1 Sprig of thyme	1/2 c Caribou or beef drippings
1 ts Bacon fat or butter	12 Cracked peppercorns
1/3 c Onion, chopped	1/4 c Parsley, chopped
2 Bay leaves, crushed	BORDELAISE SAUCE
1 tb Bacon, minced	1/2 c Dry red wine
1/4 c Madeira	1 c Espagnole sauce, from above
SAUCE ESPAGNOLE	6 Crushed peppercorns
1 c Matignon, from above	1/4 c Bone marrow, diced.

Instructions for Bordelaise Sauce for Game

This is a three step process ( four if you count making the stock in advance) but well worth it as it makes a superb accompliment to the finest game or beef steaks and roasts. The Matignon is similar to Mirepoix. Carrot is traditional in the classic French recipe but parsnip is more appropriate for game. Melt the bacon fat, mince the vegetables and add to the pan with the herbs. Cook slowly for 15 minutes until vegetables are soft. Set aside and deglaze pan with the madeira. Reserve the liquid. Melt in a heavy saucepan the drippings. Add the Matignon and reheat it. Add the flour, heat and stir until browned. Then add the pepper, tomatoes, parsley and stir. Add the stock and simmer gently until liquid reduced by half, about 2-2 1/2 hrs. Stir occasionally and skim fat off the top as it accumulates. Strain the sauce and stir occasionally as it cools to avoid skimming. There should be about 6 cups. Set aside 5 cups for other brown sauces later and take one cup for the last step. In a saucepan, gently simmer red wine with pepper until reduced to 3/4. Add one cup of Espagnole and simmer 5 min. Add reserved madeira de-glazing liquid from step one and the diced marrow and poach it 5 min. Serve with game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts and sweetbreads. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip

Main Ingredient: BeefCuisine: Uncategorized

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