Chasseur Sauce

A French sauce, perfect for game and meat dishes.


  • 275 ml sauce espagnole
  • 150 g raw, chopped mushrooms
  • 1 tblsp butter
  • 1 tblsp olive oil
  • 3 tblsp brandy
  • 1 tsp chopped shallot
  • 4 tblsp white wine
  • 2 tblsp tomato puree
  • 1 tsp chopped parsley
  • 1 tsp chopped tarragon


  1. Fry the mushrooms in the butter and oil until light brown.
  2. Add the chopped shallot, brandy and wine.
  3. Bring to the boil and add the sauce and tomato puree.
  4. Boil for a few minutes, then add the parsley and tarragon to finish.


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