This is a rich, wine-flavoured sauce pre-pared from game giblets. Chasseur (shah-sur) Sauce may be served with any game
such as pheasant, grouse, quail, wild boar or venison.
10 . .
wing tips, necks and giblets of the game you are serving
1 teaspoon salt
2 teaspoon black pepper
3 onions, 1 left whole and 2 finely chopped
1 tablespoon celery seeds
2 oz. butter
3 tomatoes, blanched, peeled, seeded and chopped
6 mushroom caps, wiped with a damp cloth and thinly sliced
3 tablespoons beurre manie
4 tablespoons red wine
Place the wing tips, necks and giblets in a medium-sized saucepan and just cover them with water. Add the salt, pepper, the whole onion and celery seeds to the pan. Place it over high heat. Bring the liquid to the boil and reduce the heat to
low. Simmer the stock for l hours.
Remove the pan from the heat and strain the stock into a measuring jug. Discard the bones and flavourings. Check the quantity of strained stock and pour it into a medium-sized saucepan.
Place the pan over high heat and boil the stock until it has reduced to 8 fluid ounces .
Remove the pan from the heat and set aside.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the chopped onions and fry them for 8 to 10 minutes, or until they are soft and transparent.
Add the tomatoes and mushrooms to the pan and cook for a further 2 to 3 minutes.
Using a slotted spoon, transfer the onions, tomatoes and mushrooms to the stock in the saucepan.
Return the pan to low heat, cover and simmer the sauce for l-½ hours, stirring occasionally.
Uncover the pan and stir the beurre manie, in small pieces, into the sauce. Stir in the wine and simmer the sauce for 4 to
Remove the pan from the heat and pour the sauce into a warmed sauce boat. Serve at once.