Chasseur Sauce

Jägerschnitzel - schnitzel with chasseur sauce

By 22Kartika (Own work) [CC BY 3.0], via Wikimedia Commons

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 16 servings
Nutrition Facts (per serving)
83 Calories
5g Fat
5g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 83
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 313mg 14%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 4g
Vitamin C 3mg 14%
Calcium 24mg 2%
Iron 1mg 5%
Potassium 352mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Chasseur Sauce, from the French word for "hunter," is served with venison, rabbit, and other game dishes. It's made with sauteéd mushrooms and shallots and a white wine reduction, which is then simmered in a basic demi-glace.

The sauce takes a bit of effort since you already need to have a demi-glace prepared, and this brown sauce alone has quite a few steps. The good news is that you can make the demi-glace ahead of time, and freeze it to keep for making chasseur sauce or other sauces that require the use of demi-glace. Don't despair or get frustrated because the end result when this chasseur sauce is finished is well worth the time.

There are other delicious dishes you can use this sauce for including roasted chicken, schnitzel, meatloaf, steak, even omelets. 


  • 2 tablespoons unsalted butter

  • 1 cup sliced white mushrooms

  • 1/4 cup chopped shallots, from 1 large or 2 small shallots

  • 1 cup white wine

  • 4 cups demi-glace

  • 1 cup diced tomatoes

  • 1 tablespoon chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. Add the demi-glace and the diced tomato, then lower the heat to a simmer and reduce for about 5 minutes.

  5. Stir in the chopped parsley and serve right away.

Recipe Variation

  • A small onion can be chopped and used in place of the shallots if you don't have any on hand.

How to Store and Freeze

  • Chasseur sauce can be stored in the refrigerator in an airtight container for up to one week. 
  • You can freeze the sauce in freezer-safe bags or containers for up to six months. So you can grab what you need for whatever recipe you're making, portion the sauce out in one cup portions before freezing.  To take up less space in the freezer, use bags and freeze laying flat on a cookie sheet first; once frozen, you can stand them up in the freezer. An organizational bin works well to store them.