Madeira Game Sauce Recipes

MADEIRA SAUCE

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.

MADEIRA SAUCE

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.

MADEIRA GAME SAUCE

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.

CHICKEN MADEIRA

Steps:

• Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
• Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
• Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
• Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
• Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
• Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

MADEIRA SAUCE

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.

CORNISH GAME HENS WITH MADEIRA AND CREAM SAUCE

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.

MADEIRA SAUCE

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.

GAME HENS WITH MADEIRA AND WILD MUSHROOMS

Steps:

• Bring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately.
• Position rack in bottom third of oven; preheat to 400°F. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper. Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes.
• Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season with salt and pepper.
• Serve hens with mushroom sauce.

MADEIRA AND MUSHROOM SAUCE

Steps:

• In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs