Chasseur SauceOrigin: British Period: Elizabethan |
Original RecipeIt is believed that this sauce was invented by Duke Philippe De Mornay, Governor of Saumur, and Lord of the Plessis Marly. He was a gastronome and a great protestant writer. In French chasseur literally means 'hunter sytle' and this sauce was originally meant for badly-short game that could be jointed to remove the shot and cooked slowly on a range for an entire day. Originally the vegetables employed in its creation were whatever the hunter could find during his travels. Most modern versions of this sauce use tomatoes, which would not have been in the original. I have included tomatoes in the recipe below as an optional extra; dependent on how authentic you want to be with this sauce. 
Modern RedactionIngredients:
20ml strong beef or venison stock Method:Put the oil in a pan and over high heat and add the mushrooms. When soft, reduce the heat and add the chopped shallot and allow to sweat for at least a minute. Add the white wine and keep cooking until the volume has reduced by half. At this point add the stock (and the tomatoes if desired). Keep cooking at low heat for ten minutes then using a whisk stir-in the butter, tarragon and savory. Use this sauce with poultry and game. Serve immediately. |
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