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.
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.