Bordelaise Sauce For Game

Directions

1. 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 possibly 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. Heat the bacon fat, mince the vegetables and add in to the pan with the herbs. Cook slowly for 15 min till vegetables are soft. Set aside and deglaze pan with the madeira. Reserve the liquid. Heat in a heavy saucepan the drippings.
2. Add in the Matignon and reheat it. Add in the flour, heat and stir till browned. Then add in the pepper, tomatoes, parsley and stir. Add in the stock and simmer gently till liquid reduced by half, about 2-2 1/2 hours. Stir occasionally and skim fat off the top as it accumulates.
3. Strain the sauce and stir occasionally as it cools to avoid skimming. There should be about 6 c.. Set aside 5 c. for other brown sauces later and take one c. for the last step. In a saucepan, gently simmer red wine with pepper till reduced to 3/4. Add in one c. of Espagnole and simmer 5 minutes. Add in reserved madeira de-glazing liquid from step one and the diced marrow and poach it 5 minutes. Serve with game or possibly beef chops, steaks, roasted Fillet Mignon, char boiled cuts and sweetbreads.