May 19 2011

Just Add Sauce to Tame the Game

One of the main problems with cooking wild game is that lean meat has a tendency to become dry and tough if not prepared properly by a camp chef using a few favorite sauces to tame the game. A good chef will always have a sauce recipe or two in his or her memory banks that can really transform a dish into a savory creation.

The following sauces are time-tested creations that were published in the Texas Sporting Journal "Taste of the Outdoors" wild game recipes that I compiled for the magazine several years ago. The sauce recipes have served me well and are simple to prepare.

Mom Knows Best BBQ Sauce
  • 1 cup catsup
  • 2 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 3 tablespoons white sugar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons liquid smoke (optional)
  • hot sauce, to taste
  • 1 tablespoon Chef Ralph's Super Seasoning
  • 1 cup onion, minced

Mix all ingredients in a sauce pan and bring to boil over medium heat. Reduce heat and simmer about 15 minutes. Use for basting meats as they cook or as a dipping sauce. Unused sauce should be refrigerated and should be used within two weeks.


Although this sauce is designed for use with waterfowl, particularly tender young teal, it also works for quail, pheasant, or even chicken if your shooting skills might be a little rusty and you return home with an empty game bag. The recipe can be doubled or tripled if you are cooking larger birds. If you are cooking a whole chicken, increase the cooking time to 45 minutes or as long as it takes for the juices to be clear, with no red tint.

Brandy Sauce Teal

  • 2 teal, cleaned
  • Chef Ralph's Super Seasoning
  • 4 tablespoons butter
  • 1 medium onion, quartered
  • 1/4 cup apple jelly
  • 1/4 cup sour cream
  • 1/4 cup brandy

Rinse cleaned teal in cold water and pat dry with a paper towel. Sprinke birds on all sides with Chef Ralph's Super Seasoning. Heat butter in a Dutch oven over medium high heat, add seasoned ducks and brown on all sides. Remove browned birds to a warm plate and stuff with quartered onion. Add remaining ingredients to the Dutch oven and stir well. Reduce heat to medium and bring mixture to a boil. Return stuffed birds to Dutch oven, spooning sauce mixture over them. Cover Dutch oven and bake at 400 degrees for about 35 minutes, basting about every 10 minutes.