Chasseur Sauce “Hunter's Style”
This classic sauce can be made ahead and added to your favorite sautéed white meat dish (rabbit, veal, pheasant, quail and even pork).
Ingredients:
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1 1/2 cups brown sauce
2/3 cup chunky style pasta sauce
1 tomato, small dice
Procedure:
In olive oil, sauté the onion, garlic and mushrooms for 2 minutes. Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).
Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve.
Ingredients:
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1 1/2 cups brown sauce
2/3 cup chunky style pasta sauce
1 tomato, small dice
Procedure:
In olive oil, sauté the onion, garlic and mushrooms for 2 minutes. Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).
Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve.
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