Chasseur Sauce Recipe

October 2, 2015 1 Comment

Chasseur Sauce Recipe

Also Called The Hunter’s Sauce

I may be saying it wrong but I pronounce it “sauce (cha-SURE)” and love the sound of it when I say it. Sort of like saying “Worcestershire sauce” or as we say in our house, “whats-this-here-sauce”.

Sauce Chasseur is the perfect sauce to serve with wild game including rabbit, venison, and wild fowl but is also great on beef, pork or chicken. Chasseur is the French word for “hunter” and thus where it received its name, Hunter’s Sauce.

Chasseur Sauce History

If you believe what you read on the Internet (and I do in this case) Chasseur sauce was invented by the honorable French Duke Phillippe De Mornay back in the 1600’s where he was the Governor of Saumur, a historic town in western France between the Loire and Thouet rivers.

If the name Mornay sounds at all familiar, you may be thinking of another classic French sauce called Mornay, a béchamel sauce with shredded Gruyere cheese added to it that was also invented by the Duke. He is even given credit for inventing Béchamel sauce, sauce Lyonnaise and sauce Porto making him an extremely creative nobleman.

About Chasseur Sauce

Basically a brown sauce made with demi glace as a base with some combination of shallots, mushrooms, tomatoes, white wine and herbs (usually parsley). Legend has it hunters would forage for mushrooms on their way home from the hunt and add them to the sauce. Sounds logical.

If you can’t find any quality demi glace at any of your local markets, you can try reducing some beef stock down and substitute that but please don’t use any powdered demi products you find in an envelope at some supermarkets. You will be disappointed.

Wild Mushrooms

If you don’t have the opportunity to forage for wild mushrooms on your way home from work tonight or can’t find any in your local supermarket, you can always substitute white button or cremini mushrooms.  And if you’re not cooking any wild game like venison, maybe it’s better to stay away from those wild mushrooms and stick with the cultivated ones. Just kidding.

Mushroom Sauce

Chasseur Sauce Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 1 cup

Chasseur Sauce Recipe

Ingredients

3 tablespoons butter

10 ounces of mushrooms, sliced

1 shallot, finely minced

1/2 cup tomato sauce or 1 1/2 cups diced tomatoes

3/4 cup dry white wine

2 tablespoons Cognac or brandy

1 cup demi glace

1 tablespoon fresh parsley, minced

Salt & freshly ground pepper to taste

How To Prepare At Home

Heat a medium sauce pan over medium heat, add 2 tablespoons of butter and when hot, add the mushrooms. Saute the mushrooms until they release their liquids and begin to lightly brown.

Add the mince shallot and cook for a minute or two until they start to soften. Add the tomato sauce or dice tomatoes along with the wine and Cognac and bring to a boil.

Immediately reduce the heat to a simmer and continue cooking until most of the liquids have evaporated. This could take as much as 10 minutes.

Add the demi glace and fresh parsley and continue to reduce the sauce for 5 minutes or until it is thick enough to coat the back of a spoon. Season with salt and pepper.

Add the remaining tablespoon of butter (mounting) to give the sauce an extra shine and richness. Taste and adjust seasonings with S&P.

Serve with your wildest game meats, wild fowl or a domesticated New York Strip steak. It works well with all of them.

 

Demi Glace

A very important ingredient when preparing this Chasseur sauce and not always easy to find so I’ve provided a recipe for making your own demi glace. I have to warn you, it’s not the easiest recipe to make. It takes a lot of time and effort and if you mess it up….. well, let’s just say you don’t want to mess it up. If you do take the time to make it at home, it’s well worth the effort.

If you don’t want to make it at home and I completely understand why you wouldn’t, there are some really good commercial alternatives out there. On my demi glace recipe page I offer some of these commercial products at the end of the recipe. I’ve been using one of them for almost 20 years now and always have them on hand. They are that good!

 

 

Last modified on Fri 2 October 2015 1:54 pm

Filed in: Sauce Recipes

Comments (1)

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  1. Wenderton says:

    It’s actually pronounced shas-sir. That’s my best translation anyway. I’m a French woman so I’m not just pulling it out of thin air, promise, lol.

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