Bordelaise sauce for game
6 servings
Ingredients
| Quantity | 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. |
Directions
MATIGNON
SAUCE ESPAGNOLE
BORDELAISE SAUCE
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