Chasseur Sauce Recipe

October 2, 2015 9 Comments

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


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 minced 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, to taste.

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.

On my demi glace recipe page I offer some of these commercial products at the end of the recipe.

Some Top Commercial Demi Glace Sources at Amazon

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. I’ve been using them for almost 25 years now and always have them on hand. They are that good!


Last modified on Mon 7 October 2019 2:40 pm

Filed in: Sauce Recipes

Comments (9)

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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.

  2. ali alinaghian says:

    thank u for this recipe im from Iran ad become so happy when i see your web site

  3. Rob Lubke says:

    This sauce is lovely. I served it with schnitzel and brown butter gnudi for dinner tonight…but the author and I must disagree on the definition of demiglace. A cup if demiglace would make at least for cups of sauce…the product I know is so concentrated it looks like jello when cold. But thanks for a tomato and mushroom hunter sauce that rocks.

    • Hey Rob, thanks for your comments. To be more clear, I’m not talking about using a cup of demi glace reduction like More Than Gourmet’s Demi Glace Gold. That would produce 4 – 5 cups of demi glace. I’m talking about using a cup of homemade demi glace or a cup of “reconstituted” commercial brand demi glace.

  4. David from Glasgow says:

    Hi,this sauce is fantastic, thank you posting this recipe.
    I served this with a roasted point of rump. All the dinner guests
    thoroughly enjoyed the meal. They all agreed it is as good as restaurant quality.
    I used Knorr Demi glacé this produced a perfect base for all the ingredients
    Would highly recommend.

  5. Jeff Morrison says:

    I will be using your Chasseur sauce recipe tomorrow for A dinner party featuring Berkshire Pork Cheeks. As a food service executive, specializing in high end center of the plate proteins I know first hard the arduous process of making Demi Glacé from scratch. You show some Demi Glacé products available via online purchase. Bonewerks by Culinarte is an exceptional Demi that offers various reduction percentages ranging from 35% up to 90% for their elite Demi.

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