*  Exported from  MasterCook  *

                        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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