|Nutritional Guidelines (per serving)|
|Servings: 16 servings (2 oz each)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 3mg||16%|
|*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.|
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 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
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.