Best Hunters Sauce Sauce Chasseur Recipes

Hunter's Sauce with Mushrooms image

Provided by PanNan

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons minced onions
2 tablespoons butter
1 cup chopped mushroom
1/2 cup white wine
1/2 cup tomato puree
1 cup left over home made beef gravy (or brown gravy/brown sauce made from a packet such as Knorr's)
2 -5 drops maggi seasoning (or other flavor enhancer like Kitchen Bouquet, or even Worcestershire sauce)
salt and pepper

Steps:

Hunter's Sauce (Sauce Chasseur) image

Provided by threeovens

Categories Sauces

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

1/3 lb mushroom, sliced (about 2 cups)
1/2 cup tomatoes, peeled and chopped (fresh or canned)
1 tablespoon butter
1 tablespoon shallot, minced
salt & freshly ground black pepper
1/3 cup dry white wine
1/2 cup beef broth
1/2 teaspoon fresh tarragon, chopped or 1/4 teaspoon dried tarragon
1 teaspoon cornstarch
2 teaspoons water

Steps:

Melt butter in a saucepan and add mushrooms, shallots, salt and pepper to taste, and cook about 10 minutes.
Add the wine and simmer briefly over high heat.
Add the tomatoes and beef broth, and tarragon.
Cook about 5 minutes, stirring occasionally.
Blend the cornstarch with the water.
Stir into sauce and cook until slightly thickened.

Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.7, Sodium 96.6, Carbohydrate 3.8, Fiber 0.7, Sugar 1.4, Protein 1.8

Chicken Chasseur (Hunter-style Chicken) image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 (4-pound) chicken, quartered
Salt and pepper
Clarified butter
5 ounces cremini mushrooms, emincer (thinly sliced)
1 large shallot, ciseler (fine dice)
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups enriched chicken stock
1/4 cup tomato concasse (peeled, seeded, and diced tomato)
1-ounce cold butter
1 teaspoon finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley

Steps:

Preheat oven to 375 degrees F.
Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.