Madeira Game Sauce Recipes

Steps:

• Remove broiler pan and put chicken stock in it.
• Preheat the broiler.
• Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
• The hens will be done when juices run clear or yellow.
• Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
• Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
• Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
• Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
• Take hens out of oven and serve with the sauce drizzled over it.

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

Steps:

• In small saucepan melt butter over med-low heat. Stir in flour then blend in stock.
• Cook over med. heat until bubbly about 5 minute.
• Add jelly and stir until melted.
• Add Madeira and heat to just boiling.
• Serve over meat.

Steps:

• Saute shallots in butter for 1-2 minutes or until translucent.
• Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
• Add red wine and reduce by half.
• Add Port, Marsala or Madeira wine and bring to boil.
• Add demi-Glaze gold and whisk until dissolved.
• Add cream and reduce, then add enough water to reach desired sauce thickness.
• Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.

Steps:

• Make a roux with 1/2 the butter and flour.
• Set aside.
• In a second pan, saute the onion in the remaining butter.
• When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
• Add the stock of your choice and the roux and stir well.
• Continue to cook until the sauce begins to thicken.
• Add Madeira wine and cook until the sauce returns to a boil.
• Remove from the heat.

Steps:

• Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth.
• Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe).
• In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce.
• Serve warm over beef tenderloins, beef kabobs, etc.

Steps:

• Pour off fat from skillet steak was cooked in or heat 1 tsp olive oil in a skillet over medium high heat. Add shallots and stir. Pour in wine and cook about 30 seconds. Add beef broth and bring liquid to a full rolling boil. Season with salt and pepper to taste. Continue cooking until reduce by 1/2. Reduce heat to a simmer.
• Meanwhile, blend 2 teaspoons butter with 1 teaspoon flour. Stir into simmering sauce. Cook another minute or two until slightly thickened. Swirl in 1 teaspoon butter. Strain over meat and garnish with parsley.

Steps:

• In a medium skillet, melt butter over medium heat. Add shallots, and cook until translucent. Add wine, and cook until liquid has evaporated, about 5 minutes. Add glace de viande and stock. Bring to a boil. Reduce to a simmer.
• Meanwhile, in a small bowl, dissolve cornstarch in heavy cream. Whisk into sauce, and cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.
• Remove from heat, and pass through a sieve. Keep warm in a double boiler, or a heatproof bowl set over a pan of simmering water.

Steps:

• Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

Steps:

• Melt the butter in a saucepan and add the shallots. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
• Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
• Just before serving, add the chopped truffles and Cognac. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.