Jaegersosse Huntersauce Food

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

Ingredients

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

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

Ingredients

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-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

Ingredients

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.

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