Sauce Chasseur is a composite sauce as it is made with Sauce Espagnole as a base. I have served Sauce Chasseur with game, which tends to be very lean, such as venison, rabbit, partridge or pheasant dishes. In addition to game, the sauce really dresses up the more common pork and beef tenderloins, and is equally good with venison loin and tenderloin.
Ingredients
- 3 tbsp unsalted butter
- 1/2 tbsp vegetable oil
- 1/2 lb mushrooms
- kosher salt and freshly ground black pepper
- 2 tbsp shallots minced
- 1/2 cup white wine
- 1/2 cup Sauce Espagnole
- 2 tbsp tomato sauce
- 1 tsp chopped parsley
Instructions
- Gather all ingredients before starting the recipe.
- Slice 1/2 lb mushrooms, thinly slice stems, if using.
- Melt 3 tbsp unsalted butter add 1/2 tbsp vegetable oil to a medium sized sauce pan over medium heat.
- Sauté mushrooms until they start to brown. Season with kosher salt and freshly ground black pepper.
- Add 2 tbsp shallots, finely chopped and stir to combine, cook 1 to 2 minutes.
- Add 1/2 cup white wine and simmer until reduced by half.
- Add 1/2 cup Sauce Espagnole2 tbsp tomato sauce and 1 tsp chopped parsley.
- Bring to a boil over medium heat, stir and remove from heat, reserve until ready to use.
