Sauces for Wild Game
Saffron aioli, by Holly A. Heyser
Many of the best cuts of wild game — breasts of birds, backstraps of wild boar or venison — are best simply seared, and served with a sauce. Many times I skip a sauce, but a good one can elevate a simple meal. And most don’t require a long time to prepare. Here are some of my favorites.
- A classic Cumberland sauce, with red currant and port
- Maple Bourbon Sauce, for pheasant, boar, turkey or duck
- Apricot Port Wine sauce, the best sauce for wild duck or goose
- Homemade Hot Sauce, made with dried pequin or chiltepin chiles
- Ethiopian Berbere, a fiery spice paste good for stews
- Ethiopian Niter Kebbeh, or spiced clarified butter
- Mexican-inspired Roasted Tomatillo and Roasted Garlic Sauce
- Classic Spanish Saffron Aioli
- Wild Berry Glaze, for game birds – good with highbush cranberries, currants, gooseberries, blueberries, etc.
- Pontack, an ancient British elderberry sauce
- Ancient Roman Mustard, with ground pine nuts and almonds
- Basic Country Mustard
