How to Prepare a Chasseur Sauce or Hunter’s Sauce

The classic Chasseur sauce or Hunter’s sauce  is a rich sauce based on shallots rather than onions, tomatoes, mushrooms, white wine and parsley. The English for chasseur is Hunter hence the alternative name.

Chasseur sauce is the perfect type to serve with wild game such as hare, rabbit, venison, and wild fowl.  Its brilliant with beef, pork or chicken and as a sauce for pasta especially meat filled ravioli and tortellini.


  • Butter: 2 tablespoons
  • Olive oil: 1 tablespoon
  • Shallots: 2, finely chopped
  • Garlic: 1 clove, minced
  • Mushrooms: 1 cup, sliced (cremini or button mushrooms work well)
  • Brandy or Cognac: 1/4 cup
  • Dry white wine: 1/2 cup
  • Chicken or veal stock: 1 cup
  • Tomato paste: 1 tablespoon
  • Fresh tomatoes: 1 small, peeled, seeded, and chopped (or 1/4 cup canned diced tomatoes, drained)
  • Fresh tarragon: 1 teaspoon, chopped (or 1/2 teaspoon dried tarragon)
  • Fresh parsley: 1 tablespoon, chopped
  • Salt and pepper: to taste


  1. Sauté the Shallots and Garlic:
    • Heat the butter and olive oil in a large skillet or saucepan over medium heat.
    • Add the finely chopped shallots and cook until they are soft and translucent, about 3-4 minutes.
    • Add the minced garlic and sauté for another 30 seconds, being careful not to burn the garlic.
  2. Cook the Mushrooms:
    • Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 5-7 minutes.
  3. Deglaze with Brandy:
    • Pour in the brandy or cognac and let it simmer until it reduces by half. This step helps to deglaze the pan and infuse the mushrooms with flavor.
  4. Add White Wine:
    • Pour in the dry white wine and simmer until it also reduces by half, concentrating the flavors.
  5. Incorporate Stock and Tomato Paste:
    • Add the chicken or veal stock, tomato paste, and chopped fresh tomatoes (or canned diced tomatoes).
    • Stir to combine and bring the mixture to a simmer.
  6. Simmer the Sauce:
    • Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Finish with Herbs:
    • Stir in the chopped fresh tarragon and parsley.
    • Season with salt and pepper to taste.
  8. Serve:
    • Serve the Chasseur Sauce warm over grilled or pan-seared chicken, pork, or veal.

Tips for Success

  • Mushrooms: Use a mix of mushrooms for a deeper flavor. Wild mushrooms can also add an earthy note.
  • Brandy: Be cautious when adding the brandy. If using a gas stove, you may want to briefly remove the pan from the heat to avoid flames.
  • Consistency: If the sauce becomes too thick, you can thin it with a bit more stock. If it’s too thin, let it simmer a bit longer to reduce.

Final Thoughts

Chasseur Sauce is a versatile and flavorful addition to many dishes. Its rich, mushroomy, and slightly tangy profile complements a wide range of proteins. Preparing this sauce from scratch allows you to adjust the flavors to your preference, creating a perfect accompaniment to your meal

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