A chasseur stew is well known to change slighty (to wildly) between households, and regions… Basically it was to use what was on hand, or what wa snative to an area that they could use. There’s no doubt your mother’s recipe is delicious, and I’d love to hear what differs in hers, Laura!

Also, I appreciate you sharing that interesting (although a touch grim) story. The realities of that time are hard to hear at times, but they are a reality nonetheless. I absolutely love history, especially when it’s about my country.

Sounds like you elevated the dish like a professional, Bert! So glad you enjoyed this delicious dish and deem it worthy enough for guests. I appreciate the kind words and feedback for others 🙂 Merci!

I added a little splash of red wine vinegar, for acidity, and made a beurre manié for the finish. I didn’t want the sauce to cook down too much but wanted the thickness.
It was silky and delicious.

Mashed potatoes, and creamed spinach for the sides.

Wonderful! Thanks so much.

Would love to hear what you both thought, Laurie. Enjoy!

Thank you so much, Andrew. I really appreciate someone coming back to a recipe they’ve tried once, it means just a little more. Tarragon is so incredibly underrated, I really wish more people would add it to their herb lists. As for putting them in scrambled eggs, I will absolutely try that – it sounds spectacular 🙂

And of course, a Joyeux Noël to you and yours as well!

Thanks again, Audrey and Joyeux Noël!

Thank you again, Valerie! I am so glad you are getting around to trying a few of my recipes and enjoying them all. I appreciate the feedback very much.