Madeira Game Sauce Recipes

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MADEIRA SAUCE



Madeira Sauce image

This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.

Provided by diner524

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup beef stock
1 tablespoon flour
1 cup madeira wine
1 onion
2 ounces shiitake mushrooms, thinly sliced
2 tablespoons butter
salt and pepper

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.

Nutrition Facts : Calories 127, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 279.3, Carbohydrate 6.7, Fiber 0.9, Sugar 2, Protein 1.6

MADEIRA SAUCE



Madeira Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes enough for 1 chicken

Number Of Ingredients 8

1 tablespoon unsalted butter
1 1/2 tablespoons minced shallot
1/2 cup Madeira wine
1/2 cup glace de viande
1/2 cup Homemade Chicken Stock for Madeira Sauce Homemade Chicken Stock for Madeira Sauce
1 tablespoon cornstarch
8 to 10 tablespoons heavy cream
Coarse salt and freshly ground white pepper

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.

CHICKEN MADEIRA



Chicken Madeira image

Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 10

Number Of Ingredients 16

3 pounds chicken tenders
½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
4 tablespoons butter
4 tablespoons olive oil
2 (8 ounce) packages white mushrooms, sliced
⅓ cup chopped shallots
3 cloves garlic, minced
2 ½ cups water
2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
2 ½ cups Madeira wine
½ tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g

MADEIRA GAME SAUCE



Madeira Game Sauce image

This is a terrific sauce for game because it seems to cut the gamey flavor that a lot of people don't like. I have often used marsala instead of madeira and it's just as good.

Provided by KLBoyle

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 5

3 tablespoons butter
3 tablespoons flour
1 cup beef broth
3 tablespoons currant jelly
2 tablespoons madeira wine

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.

Nutrition Facts : Calories 596.5, Fat 35.5, SaturatedFat 21.9, Cholesterol 92.3, Sodium 839.1, Carbohydrate 62.8, Fiber 1.3, Sugar 32.6, Protein 4.8

MADEIRA TRUFFLE SAUCE



Madeira Truffle Sauce image

Provided by Jacques Pepin

Categories     condiments

Time 10m

Yield About two cups

Number Of Ingredients 8

2 tablespoons unsalted butter
1 tablespoon chopped shallots
1/2 cup dry Madeira or Sherry
1 cup demiglace (see note)
1/2 teaspoon potato starch, dissolved in 1 tablespoon water
Salt and freshly ground black pepper to taste
1 large black truffle, shaved with a vegetable peeler or truffle slicer, or 1/4 cup truffle peelings, finely chopped
1 tablespoon Cognac

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.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 1 gram, TransFat 0 grams

GAME HENS WITH MADEIRA AND WILD MUSHROOMS



Game Hens with Madeira and Wild Mushrooms image

Categories     Mushroom     Roast     Fortified Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 cups chicken stock or canned low-salt chicken broth
3/4 cup dried morel mushrooms (about 1/2 ounce)
6 tablespoons (3/4 stick) butter
4 1 1/2-pound Cornish game hens
1/2 cup minced shallots
2 tablespoons tomato paste
2 cups beef stock or canned broth
3/4 cup Madeira
4 fresh thyme sprigs

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.

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