Chasseur Sauce Recipe
Servings: 4 servings
Ingredients
- 3 tablespoons butter
- 10 ounces mushrooms sliced
- 1 shallot finely minced
- ½ cup tomato sauce or 1 ½ cups diced tomatoes
- ¾ cup dry white wine
- 2 tablespoons Cognac or brandy
- 1 cup demi glace
- 1 tablespoon fresh parsley minced
- salt & freshly ground pepper to taste
Instructions
- Heat a medium saucepan 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 brown lightly.
- Add the minced shallot and cook for a minute or two until they 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 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.
Notes
Serve with your wildest game meats, wild fowl or a domesticated New York Strip steak. It works well with all of them.