Jaegersosse Huntersauce Food

JAEGERSOSSE (HUNTERSAUCE)

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.

JAGER SAUCE (GERMAN HUNTER SAUCE)

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.

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.