Hunters Sauce Recipes

HUNTER'S SAUCE WITH MUSHROOMS

Steps:

• Saute onions in butter until very tender.
• Add mushrooms and saute additional 2- 3 minutes.
• Add wine, simmer, and reduce by half.
• Add tomato puree and gravy and simmer for 5 minutes.
• Adjust seasoning to your taste with Maggi, salt and pepper.
• You can also add your favorite herbs to this sauce.

HUNTER SAUCE

Steps:

• Saute bacon in 1 tablespoons olive oil until golden brown.
• remove bacon to a bowl and saute onion in drippings until soft.
• remove to bowl with bacon.
• saute mushrooms in remaining 2 tablespoons olive oil.
• return bacon and onions to skillet.
• add tomato paste, thyme, salt, pepper, and paprika.
• stir until tomato paste is dissolved.
• add wine and reduce over medium heat for 5 minutes.
• add beef broth and reduce over medium heat for 10 minutes.
• stir in creme fraiche and parsley until heated through.
• spoon over sauteed chicken breasts or veal/pork scallopine.

HUNTER'S HERO

Steps:

• Preheat broiler.
• In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
• In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
• In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
• Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan.
• In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

MUSHROOM HUNTER'S SAUCE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.

SEMI-CLASSIC HUNTER SAUCE

Steps:

• Seed the tomatoes, reserving juices. Finely chop the tomatoes and set aside.
• Combine the beef stock in a three-quart saucepan with one cup of the wine, the reserved tomato liquid and the onion, celery, carrots, peppercorns and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for one to one-and-a-half hours, until reduced to about two cups. Strain the liquid into a bowl and discard the solids. Return the broth to the saucepan and hold over a low flame.
• While the broth is reducing, wipe the mushrooms clean and remove any tough stems. Cut the caps into quarter-inch dice.
• Heat three tablespoons of butter in a large skillet over medium-high heat. Add the diced mushrooms and optional mushroom powder and cook, stirring occasionally, until the mushrooms are tender and lightly browned, about five to seven minutes. Add the Cognac or brandy and cook, stirring, until the liquids are reduced to just a glaze. Set aside.
• Heat the remaining tablespoon of butter and the olive oil in a two-quart saucepan over medium heat. Add the shallots and sage and saute until soft but not browned, about five to seven minutes. Sprinkle with flour and cook, stirring constantly, until the shallots are coated. Raise the heat, pour in warm broth and cook, stirring, until well blended. Add the remaining half cup of wine, the diced tomatoes and sauteed mushrooms. Cook over medium heat for 10 minutes, until the sauce is slightly thickened and the flavors are incorporated.
• Serve with roast or sauteed chicken or veal, or over other meats.

HUNTER'S CHICKEN

Steps:

• Wrap each chicken breast with 2 slices of bacon. Place in oven proof dish. Preheat oven to 180c and then put in the oven for 30 minutes.
• While waiting for the chicken to cook mix all the Sauce ingredients into a pan and heat gently for 5 minutes. After the 30 minutes coat the chicken in the sauce and put back in the oven for 5 minutes. Top with the cheese and put back in oven until cheese has melted (cooking times of chicken will vary dependant on size and thickness of bacon, make sure you see the juices running clear or checked it is cooked in the centre before serving).
• Serve with a Salad.

HUNTER'S HASH

Steps:

• Brown beef and onion in a large saucepan over medium high heat until meat is no longer pink. Drain fat, add potatoes and Worcestershire sauce. Season with salt and pepper to taste.
• Reduce heat to medium low, cover and simmer for 30 minutes, or until potatoes are tender.

HUNTER'S CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
• While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
• Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.

HUNTER STYLE CHICKEN CACCIATORE

Steps:

• Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
• Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
• Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
• Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
• About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
• Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.