Bordelaise sauce for game

Yield: 6 servings

Measure Ingredient
⅓ cup Parsnip, diced
⅓ cup Celery ribs&leaves, chopped
1 each Sprig of thyme
1 teaspoon Bacon fat or butter
1 cup Matignon, from above
½ cup Flour
2 cups Tomatoes, peeled, chopped
8 cups Stock, clarified carb/beef
½ cup Dry red wine
1 cup Espagnole sauce, from above
⅓ cup Onion, chopped
2 eaches Bay leaves, crushed
1 tablespoon Bacon, minced
¼ cup Madeira
½ cup Caribou or beef drippings
12 eaches Cracked peppercorns
¼ cup Parsley, chopped
6 eaches Crushed peppercorns
¼ cup 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 2-2½ 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 ¾. 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. Submitted By JIM WELLER On 04-11-95

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