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Chasseur Sauce Recipe
5 from 6 votes

Chasseur Sauce Recipe

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Course: Condiments
Cuisine: French

Ingredients

  • 3 tablespoons butter
  • 10 ounces mushrooms sliced
  • 1 shallot finely minced
  • ½ cup tomato sauce or 1 1/2 cups diced tomatoes
  • ¾ cup white wine dry
  • 2 tablespoons cognac or brandy
  • 1 cup demi glace
  • 1 tablespoon parsley minced, fresh
  • salt to taste, freshly ground pepper
  • black pepper to taste, freshly ground pepper

Instructions

    Cup of Yum
  1. Heat a medium saucepan over medium heat, add 2 tablespoons of butter, and when hot, add the mushrooms.
  2. Saute the mushrooms until they release their liquids and begin to brown lightly.
  3. Add the minced shallot and cook for a minute or two until they soften.
  4. Add the tomato sauce or dice tomatoes along with the wine and Cognac and bring to a boil.
  5. 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.
  6. 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.
  7. Season with salt and pepper to taste.
  8. Add the remaining tablespoon of butter (mounting) to give the sauce an extra shine and richness.
  9. 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.