Chasseur Sauce

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)

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)

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.

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