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Wild Game Sauces

chiltepin hot sauce in a ramekin
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, along with the game I serve them with.

chimichurri sauce recipe

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.

Read More about Chimichurri with Venison

prickly pear BBQ sauce over grilled doves

Prickly Pear BBQ Sauce

A spicy sweet take on barbecue sauce that features the fruit of the prickly pear cactus, tequila, chiles and lime. So damn good!

Read More about Doves with Prickly Pear BBQ Sauce

Elk tenderloin on a plate with ancho sauce and pico de gallo.

Ancho Sauce

An astonishingly deep and rich ancho chile-caramelized onion sauce that is easy to make. Goes great with most meats.

Read More about Elk Tenderloin with Ancho Sauce

salsa negra recipe in a bowl

Salsa Negra

A versatile Mexican sauce with nuts, black garlic and chiles. Excellent on a whole lot more than tacos…

Read More about Salsa Negra

Finished salsa morita recipe in a bowl

Salsa Morita

An easy to make Mexican salsa with little fiery chipotles, roasted tomatillos, onions and garlic.

Read More about Salsa Morita

sorrel sauce recipe

Sorrel Sauce

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

Read More about Sorrel Sauce

chinese plum sauce recipe, with Chinese pancakes

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.

Read More about Chinese Plum Sauce with Wild Plums

cumberland sauce with venison

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.

Read More about Venison with Cumberland Sauce

duck with maple bourbon gravy recipe

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.

Read More about Maple Bourbon Sauce

chiltepin hot sauce recipe

Homemade Hot Sauce

Hot sauce from wild chiles? Yes, please!

Read More about Homemade Hot Sauce

Saffron Aioli recipe

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.

Read More about Saffron Aioli

A bowl of berbere spice mix

Ethiopian Berbere Spice Mix

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…

Read More about Ethiopian Berbere Spice Mix

Close up of ripe elderberries.

Pontack, an Elderberry Sauce

Pontack is an ancient predecessor to Worcestershire sauce made with elderberries. It’s best when well aged.

Read More about Pontack, an Elderberry Sauce

ancient Roman mustard

Ancient Roman Mustard

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

Read More about Ancient Roman Mustard

How to make mustard

Basic Country Mustard

This is your baseline recipe for making mustard at home.

Read More about How to Make Mustard

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Comments

  1. Avatar for RustyRusty says

    January 8, 2016 at 5:40 pm

    On a trip for work, we had dinner at a very nice restaurant. Had venison medallions served with spatzel (small egg noodle bits) and a little bit of wild blueberry sauce. Never would have thought of huckleberries and venison, but it was delicious!!

    Reply
  2. Avatar for SCooperSCooper says

    December 16, 2015 at 10:51 am

    What can I pair with venison summer sausage?

    Reply
  3. Avatar for MazzaMazza says

    November 26, 2015 at 1:44 pm

    Is it really supposed to suggest that Cumberland Sauce is good with BEAR? Surely it should be boar? LOL

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 28, 2015 at 8:19 am

      Mazza: Yes, good for both bear and boar.

      Reply
  4. Avatar for AlishaAlisha says

    December 3, 2009 at 12:07 pm

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

    Reply

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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