Bordelaise Sauce for Game

• 13 cup parsnips diced
• 13 cup celery and leaves, chopped
• 1 each thyme sprigs
• 1 teaspoon bacon drippings or butter
• 13 cup onions chopped
• 2 each bay leaves crushed
• 1 tablespoon bacon minced
• 1/4 cup madeira wine
• 1 cup other recipe matignon, from above
• 1/2 cup flour, all-purpose
• 2 cups tomatoes peeled, chopped
• 8 cups caribou stock clarified, or beef
• 1/2 cup caribou or beef drippings
• 12 each black peppercorns cracked
• 1/4 cup parsley leaves chopped
• 1/2 cup red wine dry
• 1 cup other recipe espagnole sauce, from above
• 6 each black peppercorns crushed
• 1/4 cup bone marrow diced

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 beef steaks and roasts.
2. The Matignon is similar to Mirepoix.
3. Carrot is traditional in the classic French recipe but parsnip is more appropriate for game.
4. Melt the bacon fat, mince the vegetables and add to the pan with the herbs.
5. Cook slowly for 15 minutes until vegetables are soft.
6. Set aside and deglaze pan with the madeira.
7. Reserve the liquid.
8. Melt in a heavy saucepan the drippings.
9. Add the Matignon and reheat it.
10. Add the flour, heat and stir until browned.
11. Then add the pepper, tomatoes, parsley and stir.
12. Add the stock and simmer gently until liquid reduced by half, about 2 to 2 1/2 hrs.
13. Stir occasionally and skim fat off the top as it accumulates.
14. Strain the sauce and stir occasionally as it cools to avoid skimming.
15. There should be about 6 cups.
16. Set aside 5 cups for other brown sauces later and take one cup for the last step.
17. In a saucepan, gently simmer red wine with pepper until reduced to 3/4.
18. Add one cup of Espagnole and simmer 5 min.
19. Add reserved madeira de-glazing liquid from step one and the diced marrow and poach it 5 min.
20. Serve with game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts and sweetbreads.

celery, thyme, bacon, onions, bay leaves crushed, bacon, madeira wine, other recipe matignon, flour, tomatoes, caribou stock clarified, beef drippings, parsley, red wine, other recipe espagnole sauce

Taken from recipeland.com/recipe/v/bordelaise-sauce-for-game-5677 (may not work)