Are you a add brandy kinda hunter's sauce maker? See recipes.

While in the chatroom last night this came up and nobody seemed to have a
definative answer.... Wine no wine, brandy no brandy? I lean more towards
the adding Irish Whiskey in lieu of brandy.

Chasseur Sauce

6 medium Mushrooms
15g (1/2 oz) Butter
25g (1 oz) Shallots
300ml (1/2 pint) White Wine
300ml (1/2 pint) Stock (I'd use beef stock)
150ml (1/4 pint) Tomato Sauce
2 tbsp Brandy
1 tbsp Parsley

Finely chop or mince the mushrooms and shallots.
Place the butter in a saucepan and add the shallots, fry gently for 2
minutes.
Add the mushrooms and fry until lightly browned.
Add the wine, stock, tomato sauce and brandy, bring to the boil and
simmer uncovered for 5 minutes.
Add the chopped parsley before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~

Hunter's Sauce

Here's a great sauce to put over steaks or burgers.
2 teaspoons butter
1 lb sliced mushrooms
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons minced onions
1/3 cup white wine
1/2 cup chopped tomatoes
3 teaspoons water
2 teaspoons cornstarch


1. Melt butter in 10 inch skillet.
2. Add mushrooms, salt, and pepper.
3. Fry for 3 minutes.
4. Add onion, fry 1 more minute.
5. Add wine.
6. Cook on high 2 minutes.
7. Add tomatoes, cook 5 minutes.
8. Mix water and cornstarch, add to skillet stiring until bubbly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Hunter's Horseradish Sauce

A great sauce for that perfect roast.

Prep: 20 minutes
Servings: Serves 10-12

1 1/2 cups sour cream
6-8 Tbsp. prepared horseradish, drained
6 drops Tabasco sauce
3 Tbsp. minced onion
3 Tbsp. minced fresh parsley
1 tsp. salt
1 tsp. pepper



Mix horseradish and sour cream well.
Fold in Tabasco, onion, parsley, salt and pepper.
Cover and chill until serving time.



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sun 21 Aug 2005 06:59:57a, Mr Libido Incognito wrote in rec.food.cooking:

> Are you a add brandy kinda hunter's sauce maker? See recipes.
>
> While in the chatroom last night this came up and nobody seemed to have a
> definative answer.... Wine no wine, brandy no brandy? I lean more towards
> the adding Irish Whiskey in lieu of brandy.

Personally, I would add red wine in lieu of white, and skip the brandy
altogether. But that's just me.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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HHB/FdP/MLI asked:

> While in the chatroom last night this came up and nobody seemed to have a
> definative answer.... Wine no wine, brandy no brandy? I lean more towards
> the adding Irish Whiskey in lieu of brandy.
>
> Chasseur Sauce
>
> 6 medium Mushrooms
> 15g (1/2 oz) Butter
> 25g (1 oz) Shallots
> 300ml (1/2 pint) White Wine
> 300ml (1/2 pint) Stock (I'd use beef stock)
> 150ml (1/4 pint) Tomato Sauce
> 2 tbsp Brandy
> 1 tbsp Parsley
>
> Finely chop or mince the mushrooms and shallots.
> Place the butter in a saucepan and add the shallots, fry gently for 2
> minutes.
> Add the mushrooms and fry until lightly browned.
> Add the wine, stock, tomato sauce and brandy, bring to the boil and
> simmer uncovered for 5 minutes.
> Add the chopped parsley before serving.

I don't have a copy of Larousse Gastronomique (and therefore I might have
spelled it incorrectly), so I can't say for sure what the "best" definition
is. But I *do* have a pretty reliable source, the Gourmet Cookbook set,
eighth printing (1979). Of the recipes you provided, the one I quoted above
comes closest to the Gourmet recipe. Here's their recipe for Chasseur Sauce:

"Cut off the stems level with the caps from 1 pound mushrooms. Clean and dry
the stems, cut them in thin slices, and reserve the caps for other uses.
Melt 1/4 cup butter in a saucepan, add the mushroom slices, 1/2 teaspoon
salt, and a little pepper and cook the slices, shaking the pan frequently,
until they are golden brown. Add 2 shallots, chopped, and 1/2 cup dry white
wine and cook the mixture until the wine is reduced by about half. Add 1
cup brown sauce (Sauce Espagnole), 2 tablespoons tomato sauce, and 1/2
teaspoon each of chopped parsley and tarragon. For red meat, game, or
poultry."

[Of course, the set also contains recipes for making both Sauce Espagnole
and tomato sauce.]

Bob

Mr Libido Incognito > wrote:

>Are you a add brandy kinda hunter's sauce maker? See recipes.
>
>While in the chatroom last night this came up and nobody seemed to have a
>definative answer.... Wine no wine, brandy no brandy? I lean more towards
>the adding Irish Whiskey in lieu of brandy.
>
>Chasseur Sauce

When I was in late Jr. high or early High school, my mom brought home
a new thingie - a frozen "entree" instead of a "tv dinner" and it was
called "Chicken

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Mr Libido Incognito > wrote:

>Are you a add brandy kinda hunter's sauce maker? See recipes.
>
>While in the chatroom last night this came up and nobody seemed to have a
>definative answer.... Wine no wine, brandy no brandy? I lean more towards
>the adding Irish Whiskey in lieu of brandy.
>
>Chasseur Sauce

When I was in early high school, I believe, or possible late Jr. High
- my mom brought home a new "innovation" from the store - a frozen
entree instead of a "tv dinner". It was called Chicken Chasseur, and
this was my first taste of something out of the ordinary. I think
this was the original catalyst which led me to be so interested in
food topics later in life. I always wondered what that sauce was <G>.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.