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.
Chimichurri is one of the best sauces for warm weather: It’s an herby, garlicky, tangy sauce usually served with beef. Here I am using wild mountain pennyroyal and serving the chimichurri over venison.
I’ve been making my own hot sauces for years, but none have been as good as this sauce I made with wild chiltepin chiles from southern Arizona.