Sauce Chasseur (Hunter’s Sauce)

Ingredients

• 2 tablespoons butter
• 2 tablespoons minced shallots
• 1 cup sliced mushrooms
• ⅓ cup dry white wine
• (2 tablespoons brandy)
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  • 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
  • ½ cup finely chopped onions
  • ¼ cup finely chopped carrots
  • ¼ cup finely chopped celery
  • ½ cup all-purpose flour
  • 10 black peppercorns
  • 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree
  • ½ cup coarsely chopped parsley
  • (Salt and black pepper)

  Sub-recipe steps

  1. Heat in a large heavy saucepan or Dutch oven: 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
  2. Add and cook, stirring, until beginning to brown: ½ cup finely chopped onions; ¼ cup finely chopped carrots; ¼ cup finely chopped celery
  3. Add and cook, stirring until the flour is thoroughly browned: ½ cup all-purpose flour
  4. Stir in: 10 black peppercorns; 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree; ½ cup coarsely chopped parsley
  5. Add: 8 cups Brown Beef Stock
  6. Increase the heat to high and bring to a boil, then reduce the heat and simmer until reduced by half, 2 to 2 ½ hours. Stir occasionally and skim off the fat as it rises to the top. The sauce should be the consistency of heavy cream, and no thicker.
  7. Strain the sauce through a fine-mesh sieve into a bowl. Stir occasionally as the sauce cools to prevent the formation of a skin. If necessary, thin with additional stock or water. If you are using this sauce as is, season to taste with: (Salt and black pepper)
• (½ cup tomato puree)
• Salt and black pepper to taste
• 1 tablespoon minced parsley
• (1 tablespoon minced chervil or tarragon)
• (2 tablespoons butter)