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Sauces for Wild Game

chiltepin hot sauce recipe

Photo 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.

Photo by Holly A. Heyser

Chimichurri Sauce

A garlicky, herby sauce from Argentina, this version uses wild mint. You can use any mint you want, or substitute oregano. Serve this with venison, wild boar, duck or pheasant.
photo by Holly A. Heyser

Sorrel Sauce

A traditional French sorrel sauce with cream and a little white wine — it’s perfect with fish or poultry.
Photo by Holly A. Heyser

Chinese Plum Sauce

A rich, tangy, spicy-sweet sauce made from wild plums. This is like Chinese BBQ sauce, only better. Slather it on anything, but it goes really well with duck.
Photo by Holly A. Heyser

Cumberland Sauce

Probably the most classic wild game sauce there is, this tangy, rich sauce goes well with any dark meat, especially venison, duck, goose or bear.
Photo by Holly A. Heyser

Maple Bourbon Gravy

One of my favorite old-school gravies, I like this one best with duck or goose, but it’s pretty damn good on turkey and venison, too.

Apricot-Port Wine Sauce

I love this sauce with duck or goose, but it will work with virtually any wild game. If you do this with pheasant or other light game, use white wine instead of port.
photo by Holly A. Heyser

Homemade Chiltepin Hot Sauce

Hot sauce from wild chiles? Yes, please!
Photo by Holly A. Heyser

Saffron Aioli

I like this vivid yellow sauce with fried food. Fried seafood and fish, especially, although it’s good with quail and rabbit, too.

Ethiopian Berbere Paste

The backbone of Ethiopian cooking, this spicy chile paste adds a whole lot of oomph to whatever you put it in. Try a dollop in your chili next time…
Photo by Holly A. Heyser

Roasted Tomatillo and Garlic Sauce

A very Mexican style sauce, this is perfect with wild boar, turkey, pheasant or quail.

Pontack, an Elderberry Sauce

Pontack is an ancient predecessor to Worcestershire sauce made with elderberries. It’s best when well aged.
Photo by Holly A. Heyser

Ancient Roman Mustard

My version of an ancient Roman recipe from Apicius, with ground pine nuts and almonds.
Photo by Hank Shaw

Basic Country Mustard

This is your baseline recipe for making mustard at home.
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One response to “Sauces for Wild Game”

  1. Alisha

    Hi There- I recently made a rosehip and lavender syrup. I thought that it may be good with some duck. Any thoughts? Thanks!

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