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 butterRecipe
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.
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