Hunters Sauce Food

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 SAUCE

Steps:

• Melt butter in 10 inch skillet.
• Add mushrooms, salt, and pepper.
• Fry for 3 minutes.
• Add onion, fry 1 more minute.
• Add wine.
• Cook on high 2 minutes.
• Add tomatoes, cook 5 minutes.
• Mix water and cornstarch, add to skillet stirring until bubbly.

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'S SAUCE (SAUCE CHASSEUR)

Steps:

• Melt butter in a saucepan and add mushrooms, shallots, salt and pepper to taste, and cook about 10 minutes.
• Add the wine and simmer briefly over high heat.
• Add the tomatoes and beef broth, and tarragon.
• Cook about 5 minutes, stirring occasionally.
• Blend the cornstarch with the water.
• Stir into sauce and cook until slightly thickened.

CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE

Steps:

• Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

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.

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.

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.

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.

HUNTER'S STYLE PASTA

Steps:

• Preheat oven to 375-400°.
• Cook noodles, slightly undercooked.
• In a separate pan, sauté onions and garlic in olive oil; add sausage and brown.
• After brown, add tomatoes and spices, and pepper to taste.
• Simmer for roughly 5 minutes.
• Drain noodles and pour into 2-3 quart casserole dish.
• Pour tomato/sausage mixture into dish and toss.
• Add cheddar cheese and blend.
• Sprinkle breadcrumbs and parmesan cheese to cover top of casserole.
• Sprinkle roughly 2 Tbsp.
• olive oil over casserole.
• Bake for 20-25 minutes, or until top is brown and casserole is heated.

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-STYLE GRILLADES

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.