Chasseur Sauce

Written by
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about our editorial process
Danilo Alfaro
Photo of Danilo Alfaro
Published on 12/09/19 by Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about The Spruce Eats's Editorial Process

Updated 12/09/19

Jägerschnitzel - schnitzel with chasseur sauce

By 22Kartika (Own work) [CC BY 3.0], via Wikimedia Commons
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 16 servings (2 oz each)
Nutritional Guidelines (per serving)
88 Calories
5g Fat
6g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 16 servings (2 oz each)
Amount per serving
Calories 88
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 328mg 14%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 4g
Vitamin C 3mg 16%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 382mg 8%
*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 sauteéed mushrooms and shallots and a white wine reduction which is then simmered in a basic demi-glace.

Ingredients

  • 2 tablespoons 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. 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.

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