Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
Every spring I create a dish that celebrates spring’s colors, which for me are green and gold. Here is this year’s edition, a trout dish that is as simple as it is pretty.
Salmon and sorrel sauce is a French classic, a harbinger of spring. This is my updated, albeit fancy version, done with steelhead trout from the American River. Getting the fish cooked perfectly is pretty easy with this method. It’s the sorrel sauce that’s tricky.
I am kind of in love with this gravy. Maple and bourbon sing together like McCartney and Lennon, and in summer I love me my maple-bourbon BBQ sauce. But it’s winter, time for gravy. Paired with roast duck, it’s a winnah…
Cranberry sauce has been part of the American holiday tradition for more than two centuries. It is a perfect accompaniment to roast turkey or venison, pork, wild boar or bear. And while this is a pretty classic recipe, it is made with real wild cranberries from New England.
If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, goose or any dark game meat. Learn this sauce by heart and you’ll never go wrong.
Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
Taking a break from what has become the Summer of Salmon, this is my go-to summertime pasta sauce recipe. A mix of fresh or preserved tomatoes, lots of fresh fennel and a little bit of anise-flavored liqueur brighten up this sauce for warm days.