Bordelaise Sauce for Game

Title:
Bordelaise Sauce for Game

Yield:
6 Servings

Categories:
Beef,
Game,
Sauces




Ingredients:




----------------------------------MATIGNON----------------------------------


   1/3 c  Parsnip, diced


   1/3 c  Celery ribs& chopped


     1    Sprig of thyme


     1 ts 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.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip