In German, Jäger means hunter, and so this is the German version of the French Sauce Chasseur, also a hunter’s sauce. Both sauces are delicious, each having their own unique characteristics and flavor. The Jäger sauce in this recipe is made with red wine and bacon and it is usually served over pork schnitzel. A great combination and perfect for this time of year.

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  • Course Dinner
  • Cuisine German
  • Keyword Comfort food, Cook Top Dinner, Cooked from Scratch, Do-Ahead, Fall-Winter, Flavor, For Foodies, Pork
Servings Prep Time Cook Time
4 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
4 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
You could substitute beef consommé for the demi-glace, but if you do, you will have to thicken the sauce with a flour and water slurry or cornstarch. See my notes at the end for sources for demi-glace, which would really be the best for this recipe.
Degree of Difficulty
Moderately difficult
  • 4 slices pork loin pounded to 1/4" thick slices
  • flour for dredging
  • kosher salt
  • olive oil for frying
  • 1/2 lb bacon cut into lardons 1/4" thick
  • 1 tbpn olive oil
  • 1/2 medium onion peeled and chopped
  • 2 cups sliced cremini mushrooms
  • 1/4 cup red wine
  • 1 cup Demi Glace
  • 2 tbsp unsalted butter
  • 2 tbpn chopped parsley
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. Using a meat mallet, pound each slice of pork to a 1/4" thickness and season with kosher salt. Set aside until after the Jäger sauce is simmering.
Jäger Sauce
  1. Cut bacon into lardons, or 1/4" pieces
  2. Chop onion and slice mushrooms.
  3. Heat 1 tablespoon olive oil in a deep sauté pan over medium heat and add the bacon. Sauté until most of the fat has rendered from the bacon, about 6-8 minutes.
  4. Add the chopped onion to the bacon and sauté for another 4-5 minutes, or until the onions have become translucent.
  5. Turn the heat to medium high and add the sliced mushrooms, cook stirring frequently until the mushrooms begin to brown, about 4-5 minutes.
  6. Add red wine to de-glaze the pan, stirring to scrape up all the brown bits and cook until the wine has been reduced by half.
  7. Add 1 cup of demi-glace (see notes) stir to combine, and reduce heat to medium low. Simmer gently while you are preparing the schnitzel.
  1. Heat 1-2 tablespoons of oil in a non-stick skillet over medium high heat until the oil is shimmering.
  2. Dredge each slice of pork loin in flour and add to hot skillet. Fry the pork slices for about 2 minutes per side or until they turn a nice golden color.
  3. Transfer cooked pork slices to a platter and reserve.
  1. Swirl in 2 tablespoon of butter and the chopped parsley to the Jäger sauce and stir until the butter has been fully incorporated.
  2. Serve the schnitzel slices topped with the Jäger sauce.
Recipe Notes

Demi-glace is a wonderful addition to sauces to create a deep flavor. You can make your own Demi Glace, which is a labor of love, or if you are lucky enough to have butcher near you who makes demi glace, you will have found a real treasure. I am fortunate to have found such a butcher and this is what I used in the Jäger sauce.  I have also found a powdered form of demi glace at my local grocer, although I admit I have not tried this version yet.

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