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5 from 1 vote

Chasseur Sauce Recipe

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Sauces
Cuisine: French
Servings: 4 servings


  • 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


  • 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.