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Bordelaise Sauce for Game

 

21

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

Ingredients

Matignon
cup parsnips
diced
*
cup celery
and leaves, chopped
1 each thyme sprigs
*
1 teaspoon bacon drippings
or butter
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
*

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

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Nutrition Facts

Serving Size 88g (3.1 oz)
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%
* based on a 2,000 calorie diet How is this calculated?

 

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