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.

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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.