Madeira Game Sauce
Elevate your gourmet game meat dishes with this luxurious Madeira Game Sauce, a rich and versatile accompaniment that’s perfect for enhancing the bold flavors of roasted venison, tender duck, or succulent pheasant. This decadent sauce starts with a base of buttery, caramelized shallots and garlic, infused with aromatic thyme and bay leaf for added depth. The star of the show, Madeira wine, lends its signature sweetness and complexity, perfectly balanced by a savory game stock (or beef stock if preferred) and a touch of tomato paste for a hint of umami. Gently simmered to thicken and finished with an optional swirl of heavy cream for extra indulgence, this sauce is strained to silky perfection. Whether you're preparing an elegant dinner party centerpiece or a cozy Sunday roast, this Madeira Game Sauce is guaranteed to impress. Keywords: Madeira Game Sauce, game meat sauce, wine reduction sauce, venison sauce, gourmet sauce recipe.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 large Shallots, finely minced
- 2 cloves Garlic, minced
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 1 cup Madeira wine
- 1.5 cups Game stock (or beef stock for substitution)
- 1 tablespoon Tomato paste
- 1 tablespoon All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Heavy cream (optional)
Instructions
Melt the butter in a medium saucepan over medium heat.
Add the minced shallots and cook for 3-4 minutes until softened and translucent, stirring frequently to avoid browning.
Stir in the minced garlic, thyme sprigs, and bay leaf. Cook for another 1-2 minutes until fragrant.
Add the all-purpose flour and stir well to create a light roux. Cook for 1-2 minutes to remove any raw flour taste.
Deglaze the pan with Madeira wine, scraping up any browned bits from the bottom of the saucepan. Simmer for 5 minutes until the wine has reduced by half.
Stir in the tomato paste, followed by the game stock. Whisk to combine and ensure there are no lumps.
Bring the sauce to a gentle boil, then reduce to a simmer. Let it simmer uncovered for 15-20 minutes, allowing it to reduce and thicken to a sauce-like consistency.
Season the sauce with salt and freshly ground black pepper to taste.
For added richness, stir in the heavy cream (optional) during the last 2-3 minutes of cooking.
Strain the sauce through a fine-mesh sieve into a clean bowl or gravy boat, discarding the thyme sprigs and bay leaf.
Serve the Madeira game sauce warm over your favorite game meat dish, such as roasted venison, pan-seared duck, or pheasant.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 34% | |
| Sodium | 2509 mg | 109% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 16.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
