Sauce Chasseur (Hunter’s Sauce)

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.