MATIGNON
1/3 cup parsnip, diced
1/3 cup celery ribs&leaves, chopped
1 sprig of thyme
1 tsp bacon fat or butter
1/3 cup onion, chopped
2 bay leaves, crushed
1 tbsp bacon, minced
1/4 cup madeira
SAUCE ESPAGNOLE
1 cup matignon, from above
1/2 cup flour
2 cup tomatoes, peeled, chopped
8 cup stock, clarified carb/beef
1/2 cup caribou or beef drippings
12 cracked peppercorns
1/4 cup parsley, chopped
BORDELAISE SAUCE
1/2 cup dry red wine
1 cup espagnole sauce, from above
6 crushed peppercorns
1/4 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 2-2 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.
Servings: 6 servings
Bordelaise Sauce For Game Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Experts have found proof that recipes existed back into antiquity, in truth as far back as ancient Egypt, and maybe further still. In practice though, generally, these early cook books were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. Aspicius also recounts how the early Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and parsley. During the succeeding few centuries, the wealthy families of the West tried to offer the most exotic meals, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cooking books were starting to become popular mostly as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Bordelaise Sauce For Game recipe.
