Chasseur Sauce. Sauce Chasseur is the perfect sauce to serve with wild game including rabbit, venison, and wild fowl but is also great on beef, pork or chicken. Chasseur is the French word for "hunter" and thus where it. Chasseur sauce is a French brown sauce that is usually served with chicken or beef.
Recipe courtesy of The Art Institute of Chicago. A classic French sauce, perfect for steak or poultry. Add to your menu in addition to your Dianne and pepper sauce to keep your sauce menu inspirational. You can have Chasseur Sauce using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chasseur Sauce
- Prepare 4 tbsp of butter.
- It’s 3 cups of cremini mushrooms, diced.
- You need 6 of shallots, minced.
- You need 12 ounces of red wine.
- Prepare 6 tbsp of brandy.
- It’s 4 cups of veal demi-glace.
- Prepare 2 cups of tomatoes, diced.
- You need 1 tablespoon of parsley, chopped.
- It’s to taste of salt and pepper.
Chasseur sauce, often called hunter's sauce, is a brown sauce from France that is typically served with beef or chicken dishes. It is made from a demi-glace base with added mushrooms, shallots, white. French for "hunter," chasseur sauce is a hunter-style brown sauce consisting of mushrooms, shallots and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats.
Chasseur Sauce instructions
- Melt butter in a heavy saucepan.Add shallots and mushrooms, saute until butter is absorbed..
- Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes, add brandy.
- Add veal demi-glace and bring to a light simmer..
- Add parsley and tomatoes to finish..
- Season with salt & pepper and serve..
Community content is available under CC-BY-SA unless otherwise noted. From Rutherford Hills wines, this is their Fancy steak sauce recipe. They suggest serving over whole roasted beef sirloin. Season to taste with salt and pepper, and whisk in the cold. Sauce Chasseur, sometimes called the hunter's sauce, is a small or compound brown sauce used in French cuisine.