Sauce chasseur

Chasseur sauce, often called hunter's sauce, is a brown sauce from France that is typically served with beef or chicken dishes. It is made from a demi-glace base with added mushrooms, shallots, white wine, and tomatoes. It is called hunter's sauce because chasseur was originally used to enhance the flavors of tough game birds. It is believed that the governor of Saumur, named Duke Philippe De Mornay created the sauce in the 1600s. The most popular dish that uses chasseur sauce is coq au vin, a French creation that combines vegetables, poultry, and brown sauce.