Sauce Chasseur (Hunter's Sauce)

December 30, 2017

Sauce Chasseur (Hunter’s Sauce) - kvalifood.com

Sauce chasseur (“hunter’s sauce”) is a classical French brown sauce built on demi-glace or sauce espagnole. The name refers to its traditional pairing with game meats – venison, rabbit, wildfowl, and boar – though it is now most commonly served with chicken (poulet saute chasseur). Escoffier codified it in Le Guide Culinaire.

Makes about 400 ml / 1 2/3 cups – serves 4

Ingredients

20 g unsalted butter (for sauteing)
150 g button mushrooms, sliced 5 mm thick
30 g shallots (~1 medium), finely diced
120 ml dry white wine
25 ml cognac (or brandy, optional)
300 ml demi-glace
60 ml tomato sauce (or 2 tbsp tomato concassee)
1 tbsp fresh tarragon leaves, chopped
1 tsp fresh parsley, chopped (or chervil if available)
10 g cold unsalted butter, cubed (optional, for finishing)
Salt and freshly ground black pepper

Directions

Melt 20 g butter in a saute pan over medium-high heat. Add mushrooms in a single layer and saute without stirring for 2-3 minutes until they begin to brown. Stir, cook another 1-2 minutes.
Add the shallots and cook, stirring, for 1-2 minutes until softened but not browned.
If using cognac, pour it in and let it bubble vigorously for 20-30 seconds (flambe if desired). Add the white wine and increase heat. Let it reduce by about three-quarters, scraping up any browned bits.
Add the demi-glace and tomato sauce. Stir to combine. Bring to a gentle simmer.
Simmer for 10-15 minutes until the sauce coats the back of a spoon. Skim any fat that rises.
Remove from heat. If finishing with butter, whisk in the cold butter cubes until melted and emulsified.
Stir in the tarragon and parsley. Season with salt and pepper.
Serve immediately over chicken, veal, game, or beef.

Notes

Demi-glace substitute: If making without demi-glace, reduce 600 ml good beef or veal stock by half to get 300 ml concentrated stock. Add 1 tbsp tomato paste while reducing. The result is lighter than true demi-glace but workable.
Mushroom choice: Button mushrooms are classical. Cremini or a mix of wild mushrooms (chanterelles, porcini) make a richer sauce, appropriate for game dishes.
Herb timing: Add herbs at the very end, off heat, to preserve their freshness. Tarragon loses its character when cooked too long.
Classical vs modern: The classical version (Escoffier) does not include brandy or monter au beurre, but both are widely adopted in modern French cooking and improve the sauce.
Straining: In a professional kitchen, the sauce may be strained for a smooth finish. For home cooking, leaving the mushroom pieces in is standard and adds texture.