Jaegersosse Huntersauce Recipes

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JAGER SAUCE (GERMAN HUNTER SAUCE)



Jager Sauce (German Hunter Sauce) image

A delicious creamy mushroom sauce that goes will with Schnitzel, Spaetzle, meat and plenty more dishes.

Provided by Marita

Categories     Side Dish

Number Of Ingredients 11

300 g mushrooms (10 oz - I used champinons but any variety works)
125 ml whipping cream (4.2 fl oz - at least 30% fat )
125 ml vegetable stock or vegetable broth (4.2 fl oz)
1 onion (around 60 g/ 2 oz)
1 tsp dried thyme (you can also use fresh thyme if available )
2 tbsp fresh parsley (finley chopped)
2 tbsp butter
1 tsp tomato paste
1 tsp balsamic vinegar
salt and pepper
2 tbsp corn starch

Steps:

  • Wash the mushrooms and slice them into 0.5 cm thick slices. Peel and finely chop the onion. Chop the parsley finely.
  • In a frying pan heat up 1 tbsp butter/oil/lard. Fry the mushrooms until they start to brown. They should not start to "shrink" yet. Remove the mushrooms from the pan and set them aside.
  • Using a further tbsp butter/oil/lard fry the onions. Add the tomato paste just when they begin to brown, and fry for a further minute. Deglaze with the vegetable stock/broth and cream.
  • Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley and balsamic vinegar and cook the sauce until you achieve the desired consistency.
  • If you like the sauce to be thicker, mix 1 tbsp of cornstarch with 2 tbsp of water. Add to the sauce. Bring the liquid back to a boil. If the sauce is too thick for your liking, you can add more vegetable broth or milk.

Nutrition Facts : Calories 159 kcal, Carbohydrate 11 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 38 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving

HUNTER'S SAUCE WITH MUSHROOMS



Hunter's Sauce with Mushrooms image

This sauce is also known as sauce chasseur. It's a nice brown sauce with mushrooms. I sometimes substitute this sauce when the recipe calls for golden mushroom soup.

Provided by PanNan

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons minced onions
2 tablespoons butter
1 cup chopped mushroom
1/2 cup white wine
1/2 cup tomato puree
1 cup left over home made beef gravy (or brown gravy/brown sauce made from a packet such as Knorr's)
2 -5 drops maggi seasoning (or other flavor enhancer like Kitchen Bouquet, or even Worcestershire sauce)
salt and pepper

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.

MUSHROOM HUNTER'S SAUCE



Mushroom Hunter's Sauce image

Hunter sauce is a rich brown sauce with an accent of tomato. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 cups uncooked extra-wide egg noodles
1-1/2 pounds sliced fresh mushrooms
3 tablespoons butter
1 cup dry red wine
1 tablespoon cornstarch
1-1/4 cups vegetable broth
3 tablespoons tomato paste

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.

Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 427mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

JAEGERSOSSE (HUNTERSAUCE)



Jaegersosse (Huntersauce) image

I posted this to a request from my German cookbook. It is supposed to be good with spaetzle or noodles, schnitzel and game. I remember cooking it a long time ago and it was quite nice. If you find the indicated mushrooms too expensive, replace them with regular. It's a difference in taste, but also in your wallet :)

Provided by Mysterygirl

Categories     German

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 12

60 g smoked bacon, cubed
1 medium onion, cubed
2 tablespoons flour
1/4 liter water
1/8 liter red wine
vegetable stock cubes or chicken stock cube (for 1/2 l)
thyme, to taste
rosemary, to taste
pepper
1 teaspoon tomato paste
1 small pickle (optional)
100 g mushrooms, chopped (yellow boletus or chanterelle)

Steps:

  • put bacon in pot and heat.
  • fry onion in the bacon fat.
  • add mushrooms.
  • add flour once there is no liquid left and make a medium brown roux.
  • add water and wine and bring to a boil.
  • add remaining ingredients and serve immediately leftovers can be frozen.

Nutrition Facts : Calories 90.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 7, Sodium 160.8, Carbohydrate 7.5, Fiber 0.7, Sugar 1.8, Protein 3.6

SEMI-CLASSIC HUNTER SAUCE



Semi-Classic Hunter Sauce image

Provided by Regina Schrambling

Categories     dinner, condiments, sauces and gravies

Time 2h15m

Yield 2 1/2 - 3 cups

Number Of Ingredients 17

5 whole canned tomatoes
4 cups good beef stock, preferably homemade
1 1/2 cups dry white wine
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
2 carrots, peeled and coarsely chopped
8 to 10 whole black peppercorns
1 bay leaf
1 teaspoon wild mushroom powder (optional - see note)
1/2 pound mushrooms, wiped clean, stems removed
4 tablespoons ( 1/2 stick) unsalted butter
2 tablespoons Cognac or brandy
1 tablespoon extra-virgin olive oil
4 to 5 shallots, peeled and finely chopped
2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried
2 tablespoons flour
Salt and freshly ground black pepper to taste

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-STYLE GRILLADES



Hunter-Style Grillades image

Provided by Emily Connor

Categories     Beef     Mushroom     Onion     Tomato     Braise     Rosemary     Veal     Bell Pepper     Red Wine     Winter     Thyme     Gourmet

Yield Makes 6 servings

Number Of Ingredients 22

1 1/2 pounds beef top-round steak (1/2-inch thick)
1 pound veal top-round steak (1/2-inch thick)
1/2 cup all-purpose flour
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
2 cups chopped onion (1 large)
1 cup chopped red bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 pound fresh crimini (or baby bella) mushrooms, quartered
1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons fresh thyme leaves, minced
1 tablespoon fresh rosemary leaves, minced
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned)
1/2 cup dry red wine
1 tablespoon balsamic vinegar (optional)
2 tablespoons chopped fresh parsley

Steps:

  • Cut beef and veal into 2-inch pieces. Combine flour, kosher salt, and freshly ground black pepper in a small bowl. Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.
  • Lightly coat each piece of meat with seasoned flour. Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Sauté meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Remove meat from pan and set aside.
  • Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.
  • Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired. Garnish with chopped fresh parsley.

HUNTER SAUCE



Hunter Sauce image

Make and share this Hunter Sauce recipe from Food.com.

Provided by Pikawicca

Categories     Sauces

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 slice bacon, minced
1 medium onion, chopped
1/2 lb mushroom, sliced
3 tablespoons olive oil, divided
1 tablespoon tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 cup red wine
1 cup reduced-sodium beef broth
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon chopped parsley

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.

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