Hunter's Sauce

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            FOOD FUNNY
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Thanks to Annette McAllister for this one:

Becky prepared a pasta dish for a dinner party she was giving.
In her haste, however, she forgot to refrigerate the spaghetti sauce,
and it sat on the counter all day. She was worried about spoilage,
but it was too late to cook up another batch. She called the local
Poison Control Center and voiced her concern. They advised
Becky to boil the sauce again.

That night, the phone rang during dinner, and one of the guests
volunteered to answer it. Becky's face dropped as the guest
called out, "It's the Poison Control Center. They want to know
how the spaghetti sauce turned out."

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            TODAY'S RECIPE
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This classic sauce is called "sauce chasseur" by the French,
and as the name implies, it is traditionally served with game.
You will find that it also goes well with roasted meats, poultry,
steaks, and chops. It is one of the many sauces based on brown
sauce, which I have included for those readers who failed to save
it from yesterday's ezine.

Hunter's Sauce (Sauce Chasseur)

2 Tbs (30 ml) butter
1 shallot, finely chopped
1 cup (250 ml) sliced mushrooms
1/4 cup (60 ml) dry white wine
2 Tbs (30 ml) brandy
1 cup (250 ml) quick brown sauce (see below)
1/2 cup (125 ml) tomato puree
1 Tbs (15 ml) chopped fresh parsley, chervil, or chives
1 tsp (5 ml) chopped fresh tarragon (optional)
2 Tbs (30 ml) additional butter (optional)
Salt and freshly ground pepper to taste

Heat the butter in a saucepan over moderate heat and saute
the shallot until lightly browned, about 10 minutes. Add the
wine and brandy and cook until reduced by half. Add the brown
sauce and tomato puree and cook, stirring occasionally, for 5
minutes. Immediately before serving stir in the chopped herbs,
optional butter, and adjust the seasoning with salt and pepper.
Makes about 2 cups (500 ml).

Quick Brown Sauce

1 Tbs (15 ml) vegetable oil
6 Tbs (90 ml) butter
2 large red onions, finely chopped
2 Tbs (30 ml) sugar
1 cup (250 ml) dry red wine
6 cups (1.5 L) beef stock
1/2 oz (14 g) dried mushrooms, pulverized in a blender
or spice grinder
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste

Heat the vegetable oil and half the butter in a large heavy skillet
over high heat and saute the onion until well browned, about 5
minutes. Stir in the sugar and cook until the sugar is dark brown
and begins to smell burned. Stir in the red wine, beef stock,
mushroom powder, and thyme. Bring to a boil and cook for 3 to
4 minutes. Strain through a fine-mesh strainer and set aside.
Heat the remaining butter in the same skillet over moderate heat
and stir in the flour. Cook, stirring frequently, until medium brown -
about the color of a paper shopping bag. Add the strained stock
back to the skillet, stirring to dissolve the flour mixture. Bring to
a boil and cook, stirring frequently, until it's the consistency of
heavy cream, about 8 minutes. Adjust the seasoning with salt
and pepper and strain again if desired. Makes about 4 cups (1 L).
Received on Tue Apr 11 10:10:28 2006