Sauce Chasseur (Hunter’s Sauce)
This is a classic French sauce for game such as venison, rabbit, or wild fowl, but it also works well with other roasted meats or poultry, and makes a good accompaniment for steaks or chops. When available, I make this with a blend of wild mushrooms for extra flavor.
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1 cup sliced mushrooms (such as white button or cremini)
- 1/4 cup dry white wine
- 2 tablespoons brandy
- 1 cup demi-glace or sauce espagnole
- 1/2 cup tomato puree
- salt and pepper to taste
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh tarragon or chervil (optional)
- 1 to 2 tablespoons unsalted butter, at room temperature
1. Melt 2 tablespoons of butter in a medium, heavy saucepan over medium heat. Add shallots and cook, stirring, until softened.
2. Add mushrooms and cook, stirring occasionally, until lightly browned (about 5 minutes).
3. Add wine and brandy and simmer, uncovered, until reduced by half.
4. Add demi-glace and tomato paste, and cook, stirring occasionally for 5 minutes. Add salt and pepper to taste.
5. Just before serving, stir in minced parsley and tarragon, along with a tablespoon or two of softened butter to finish the sauce.
last updated August 17, 2023