It is thought that Chasseur sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. He was a great protestant writer and called the  protestant pope. It is said that he also invented Mornay Sauce, Sauce Bechamel, Sauce Lyonnaise, and Sauce Porto. Chasseur is French for "hunter." It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats.

Chasseur, or Hunter Style was meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough. Originally the veggies used were ones hunters would find while they hunted.  This can be scaled up.

For more information, check out my History of Sauces.