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