Chasseur Sauce Recipe
The Chasseur Sauce, from the French word for "hunter," is served with venison, rabbit, and other game dishes. It's made with sauteéed mushrooms and shallots and a white wine reduction which is then simmered in a basic demi-glace.
- 2 Tbsp butter
- 1 cup sliced mushrooms
- ¼ cup chopped shallots
- 1 cup white wine
- 1 quart demi-glace
- 1 cup diced tomatoes
- 1 Tbsp chopped parsley
- In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
- Add the wine, heat until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.
- Add the demi-glace and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.
- Stir in the chopped parsley and serve right away.