Chasseur Sauce Recipe
Chasseur sauce is a rich French mushroom-and-wine pan sauce that instantly elevates chicken, veal, pork, and game dishes.
Servings: 4 servings
Equipment
- Saute Pan
Ingredients
- 3 tablespoons butter
- 10 ounces mushrooms sliced
- 1 shallot finely minced
- ½ cup tomato sauce or 1 1/2 cups diced tomatoes
- ¾ cup dry white wine
- 2 tablespoons Cognac or brandy
- 1 cup demi glace
- 1 tablespoon fresh parsley minced
- salt & freshly ground pepper to taste
Instructions
- Heat a sauté pan over medium-high heat and cook your chicken, veal, or pork until browned. Remove the meat and set aside, leaving the browned bits in the pan.
- Add butter if needed, then sauté the mushrooms until they release moisture and begin to brown. Do not overcrowd the pan, or the mushrooms will steam instead of caramelize.
- Add the shallots and cook for about 1 minute until softened and fragrant. Stir frequently so they do not burn.
- Deglaze the pan with white wine. Scrape up the browned bits with a wooden spoon because those bits contain concentrated flavor.
- Simmer the wine until reduced by about half. This concentrates flavor and removes harsh alcohol notes.
- Add tomatoes and stock. Simmer gently until the sauce lightly coats the back of a spoon.
- Taste the sauce before seasoning. Depending on the stock, you may need very little salt.
- Whisk in cold butter off the heat for a glossy finish.
- Return the meat to the pan briefly to warm through and coat with sauce before serving.
Notes
Serve with your wildest game meats, wild fowl or a domesticated New York Strip steak. It works well with all of them.