- Home
- Beef
- How To make Bordelaise Sauce For Game
How To make Bordelaise Sauce For Game
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.
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.
How To make Bordelaise Sauce For Game's Videos
Steak with red wine sauce - The genuine Entrecôte à la Bordelaise
Description
Learn how to cook the authentic steak with red wine sauce, the genuine Entrecôte à la BordelaiseI from the classic French repertoire. I hope you are inspired to try this traditional steak with red wine sauce, cooked, as always, just like the locals! Bonne appétit et large soif!
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
COMPLETE WRITTEN RECIPES
KEEP UP TO DATE AND CONNECT WITH ME ONLINE
Bordelaise sauce & Blanched Beans - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
Like Market Kitchen on facebook:
Add us on twitter:
market kitchen diaries food and drink seasonal produce ingredients fresh recipe how to cooking cook Market Kitchen Rachel Allen Amanda Lamb Tom Parker Bowles Matthew Fort Matt Tebbutt
How to cook Brill with Red Wine Sauce - Gordon Ramsay Recipe -cookery show - easy to cook
Watch Gordon Ramsay cook Brill with Red Wine Sauce
Like our Facebook page
And don't forget to subscribe!!!!
Steak in Bordelaise Sauce
Former French chef Yves Vraine of The Harlequin restaurant at Merlin Hotel Kuala Lumpur demonstrates how he prepares the Provençal specialty of Steak in Bordelaise Sauce, a shallot sauce glazed with red wine reduction.
my favorite sauce to eat, and my least favorite sauce to make (bordelaise)
bordelaise just takes so freakin long, but it's debatably the best sauce
Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Reduction Sauce Pan:
❤️ Black Mission Fig Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE: