Chasseur Sauce Recipe

Jägerschnitzel - Schnitzel with Chasseur Sauce. By 22Kartika (Own work) [ CC BY 3.0], via Wikimedia Commons
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: 16 servings (2 oz each)
Ratings (21)

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.

What You'll Need

  • 2 tablespoons butter
  • 1 cup mushrooms (sliced)
  • 1/4 cup shallots (chopped)
  • 1 cup white wine
  • 1 quart demi-glace
  • 1 cup tomatoes (diced)
  • 1 tablespoons parsley (chopped)

How to Make It

  1. 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.
  2. 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.
  3. Add the demi-glace and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.
  1. Stir in the chopped parsley and serve right away.