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 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)
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.