Bordelaise sauce for game
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Bordelaise sauce for game
  Game    Beef    Sauces  
Last updated 6/12/2012 12:52:50 AM. Recipe ID 14586. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Bordelaise sauce for game
 Categories: Beef, Game, Sauces, Jw
      Yield: 6 Servings
 
MMMMM--------------------------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

MMMMM----------------------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

MMMMM----------------------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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 14586 (Apr 03, 2005)

[an error occurred while processing this directive]