Bordelaise sauce for game

 
                         BORDELAISE SAUCE FOR GAME
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Game
                 Sauces                           Jw
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MATIGNON-----
      1/3   c            Parsnip, diced
      1/3   c            Celery ribs&leaves, chopped
    1                    Sprig of thyme
    1       t            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.
  
 
 
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