Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Chasseur along with all the Chasseur containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Chasseur recipes added to this site.

These recipes, all contain Chasseur as a major wild food ingredient.

Chasseur is the French term for 'hunter' and in culinary terms it means a garnish of sautéed mushrooms that's classically added to a sautée of chicken or veal.

It is also a rich sauce, invented by Duke Philippe De Mornay, Governor of Saumur, and Lord of the Plessis Marly (5 November 1549 – 11 November 1623), seigneur du Plessis Marly, usually known as Du-Plessis-Mornay or Mornay Du Plessis. He was a gastronome and a great protestant writer. In French chasseur literally means 'hunter style' and this sauce was originally meant for badly-short game that could be jointed to remove the shot and cooked slowly on a range for an entire day.

Originally the vegetables employed in its creation were whatever the hunter could find during his travels — though it always has mushrooms and typically has onions as its base. Modern versions of the sauce use tomatoes, which would not have been in the original (the New World only having been discovered during the Elizabethan period when the sauce was first invented).