Schwarzwälder Jägersauce

Die Schwarzwälder Jägersauce, or the Black Forest Hunter’s Sauce, is a classic German culinary delight that hails from the picturesque region of the Black Forest. This rich and hearty sauce has its roots in the traditional hunting culture of the area, where local hunters would use the bounty of the forest to create delicious and comforting dishes. Today, the Schwarzwälder Jägersauce has become a staple in German cuisine, loved for its deep flavors and versatility. In this post, we will delve into the history of this sauce, its key ingredients, and a step-by-step recipe to recreate this masterpiece in your own kitchen.

The Origins of Schwarzwälder Jägersauce

The Black Forest, or Schwarzwald in German, is a region known for its dense, evergreen forests, charming villages, and centuries-old traditions. The cuisine of the Black Forest is deeply influenced by the abundance of game found in the area, and the Jägersauce is a prime example of how the locals turned their natural resources into culinary treasures.

Historically, the sauce was created by hunters as a way to enhance the flavors of their game, such as venison or wild boar. The combination of mushrooms, onions, and a hearty broth made for a sauce that not only complemented the robust taste of the game but also added a layer of complexity and depth.

Essential Ingredients for Schwarzwälder Jägersauce

1. Game Meat

The traditional recipe often calls for game meat like venison or wild boar. However, in modern kitchens, beef or pork can be used as excellent substitutes.

2. Mushrooms

Mushrooms are a key component, providing an earthy flavor that pairs perfectly with the game meat. Common varieties used include porcini, chanterelles, or cremini.

3. Onions and Garlic

These aromatics add a savory base to the sauce, enhancing its overall depth of flavor.

4. Broth

A rich, homemade broth is the foundation of the Jägersauce. Use a combination of beef and vegetable broth for a well-balanced taste.

5. Red Wine

Red wine contributes a touch of acidity and complexity to the sauce. Choose a dry red wine like a Burgundy or a Pinot Noir.

6. Flour and Butter

These ingredients are used to create a roux, which thickens the sauce and adds a velvety texture.

7. Herbs and Spices

A blend of herbs such as thyme, bay leaves, and juniper berries, along with salt and pepper, elevates the sauce to new heights.

Schwarzwälder Jägersauce Recipe


  • 500g game meat (venison, wild boar, beef, or pork)
  • 200g mixed mushrooms (porcini, chanterelles, cremini), cleaned and sliced
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup vegetable broth
  • 1 cup dry red wine
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 2 sprigs thyme
  • 2 bay leaves
  • 5 juniper berries
  • Salt and pepper to taste


  1. Prepare the Game Meat:
    • Cut the game meat into bite-sized pieces.
    • Season with salt and pepper.
  2. Sear the Meat:
    • In a large, heavy-bottomed pot, heat 2 tablespoons of butter over medium-high heat.
    • Sear the meat until browned on all sides. Remove from the pot and set aside.
  3. Create the Roux:
    • In the same pot, add the remaining butter and flour to create a roux. Stir constantly until the mixture turns golden brown.
  4. Sauté Aromatics:
    • Add the chopped onions and minced garlic to the roux. Sauté until the onions are translucent.
  5. Deglaze with Wine:
    • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  6. Add Broth and Herbs:
    • Gradually add the beef and vegetable broths, stirring continuously.
    • Tie the thyme, bay leaves, and juniper berries in a cheesecloth and add to the pot.
  7. Simmer and Add Mushrooms:
    • Return the seared meat to the pot and bring the mixture to a simmer.
    • Add the sliced mushrooms and continue simmering until the meat is tender.
  8. Adjust Seasoning:
    • Taste the sauce and adjust the seasoning with salt and pepper as needed.
  9. Serve:
    • Remove the cheesecloth with herbs and discard.
    • Serve the Schwarzwälder Jägersauce over pasta, spaetzle, or with a side of mashed potatoes.

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