Bordelaise Sauce for Game

Name: Bordelaise Sauce for Game
Yield: 6
Cuisine: Fusion
Ingredients: parsnips; celery; thyme sprigs; bacon drippings; onions; bay leaves; bacon; madeira wine; other recipe; flour; tomatoes; caribou stock; caribou; black peppercorns; parsley leaves; red wine; other recipe; black peppercorns; bone marrow

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
Matignon
⅓	cup	parsnips diced	*
⅓	cup	celery and leaves, chopped
1	each	thyme sprigs	*
1	teaspoon	bacon drippings or butter
⅓	cup	onions chopped
2	each	bay leaves crushed	*
1	tablespoon	bacon minced	*
¼	cup	madeira wine	*
Sauce espagnole
1	cup	other recipe matignon, from above	*
½	cup	all-purpose flour
2	cups	tomatoes peeled, chopped
8	cups	caribou stock clarified, or beef	*
½	cup	caribou or beef drippings	*
12	each	black peppercorns cracked	*
¼	cup	parsley leaves chopped
Bordelaise sauce
½	cup	red wine dry	*
1	cup	other recipe espagnole sauce, from above	*
6	each	black peppercorns crushed	*
¼	cup	bone marrow diced	*

Ingredients

Amount	Measure	Ingredient	Features

Matignon
79	ml	parsnips diced	*
79	ml	celery and leaves, chopped
1	each	thyme sprigs	*
5	ml	bacon drippings or butter
79	ml	onions chopped
2	each	bay leaves crushed	*
15	ml	bacon minced	*
59	ml	madeira wine	*

Sauce espagnole
237	ml	other recipe matignon, from above	*
118	ml	all-purpose flour
473	ml	tomatoes peeled, chopped
1.9	l	caribou stock clarified, or beef	*
118	ml	caribou or beef drippings	*
12	each	black peppercorns cracked	*
59	ml	parsley leaves chopped

Bordelaise sauce
118	ml	red wine dry	*
237	ml	other recipe espagnole sauce, from above	*
6	each	black peppercorns crushed	*
59	ml	bone marrow diced	*

Directions

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 to 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.

* not incl. in nutrient facts

Nutrition Facts

88g

Amount per Serving

Calories 5914% of calories from fat

% Daily Value *

Total Fat 1g 1%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 1mg 0%

Sodium 10mg 0%

Total Carbohydrate 4g 4%

Dietary Fiber 1g 5%

Sugars g

Protein 4g

Vitamin A 15% • Vitamin C 20%

Calcium 2% • Iron 5%

Bordelaise Sauce for Game

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