Marinades / Rubes / Sauces


Basic Liquid Game Marinade	

Amount	Measure	Ingredient	Preparation Method
2	md	Carrots, peeled and chopped	
1/2	lg	Yellow onion, peeled,	chopped
1		Shallot, peeled and chopped	
1	tb	Olive oil	
2 1/2	c	Hearty red wine	
1/4	c	Red wine vinegar	
2		Whole bay leaves	
3		Parsley stalks	
8		Whole juniper berries	
1	t	Sea salt or kosher salt	
6		Whole black peppercorns	

  Saute chopped vegetables. in olive oil in a nonreactive pan until
  lightly browned.
  Add remaining ingredients and bring to a boil. Reduce heat and simmer
  for 10 minutes.
  Cool before using.
  Marinade may be made ahead and refrigerated for 1 to 2 weeks.


Bordelaise Sauce for Game

Amount	Measure	Ingredient	Preparation Method
1/3	cup	Parsnip	diced
1/3	cup	Celery ribs&leaves	chopped
1	Sprig	thyme	
1	teaspoon	Bacon fat or butter	
1/3	cup	Onion	chopped
2		Bay leaves	crushed
1	tablespoon	Bacon	minced
1/4	cup	Madeira	
		-----SAUCE ESPAGNOLE-----	
1	cup	Matignon	from above
1/2	cup	Flour	
2	cups	Tomatoes, peeled	chopped
8	cups	Stock	clarified carb/beef
1/2	cup	Caribou or beef drippings	
12		Cracked peppercorns	
1/4	cup	Parsley	chopped
1/2	cup	Dry red wine	
1	cup	Espagnole sauce	from above
6		Crushed peppercorns	
1/4	cup	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.