Bordelaise Sauce for Game
| Yield: | 6 Servings |
| Categories: | Game, Beef, Sauces |
| MATIGNON | ||
| 1/3 | c | Parsnip, diced |
| 1/3 | c | Celery ribs&leaves, chopped |
| 1 | Sprig of thyme | |
| 1 | ts | 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. |
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