member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Venison: Venison Bordelaise Sauce


    Source of Recipe


    www.thebutchershoppe.com

    List of Ingredients




    Four ounces of Dry Red Wine
    Two shallots finely chopped
    One half-teaspoon of fresh ground pepper
    One eighth teaspoon of thyme
    One Bay leaf
    One quart of Brown Sauce
    Four ounces of butter

    Recipe



    Heat the brown sauce in a 2 or 3 quart saucepan until simmering. Meanwhile reduce the wine with the shallots, pepper, thyme and bay leaf by boiling for several minutes. When the wine mixture has been reduced by one half empty the mixture into the hot brown sauce and simmer for one half hour.Cut the butter into small pieces and whip into the now bordelaise sauce. After thouroughly incorporating the butter, strain the whole mixture and allow to cool if storing or use hot at the table. For larger quantities of Bordelaise simply multiply ingredients by the quantity desired. Bordelaise may also be made with other types of meat sauces or game sauces. Bordelaise also freezes well.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |