Title: Bordelaise Sauce for Game
Categories: Beef Game Sauce Blank
Yield: 6 Servings
| MATIGNON |
| 1/3 | c | Parsnip, diced |
| 1/3 | c | Celery ribs&leaves, 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.