Bordelaise Sauce For Game

* Exported from MasterCook *

BORDELAISE SAUCE FOR GAME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Game
Sauces Jw

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

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.



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