This is a quick and easy sauce for wild game that is just a little like butterscotch: I used it for a specklebelly goose breast and it was excellent, but I suspect this sauce would be even better with pheasant, wild turkey or wild boar. Something about it made me think “white meat sauce.” If you try it with any of these meats, let me know how it goes in the comment section.
This recipe makes enough to serve 4.
- Pan drippings from meat, about 3 tablespoons
- 2 tablespoons flour
- 1/2 teaspoon chile paste or 1 tsp. Tabasco
- 1/2 cup water or stock
- 1/4 cup bourbon
- 4 tablespoons maple syrup
- 2 tablespoons heavy cream
- Salt to taste
- This sauce starts when you take the meat off to rest. Put the pan over medium heat and add the flour. Stir well to combine and let this cook slowly until it is browned, about 5-8 minutes. Stir often and do not let this burn.
- Take the pan off the heat and add the bourbon, then return it over medium-high heat. It will thicken and sputter. Stir well, and start adding water, stirring all the way.
- When the sauce hits a boil, add the chile paste and maple syrup and mix well. Let this simmer down over medium heat for a minute or two.
- Turn off the heat and let the sauce stop bubbling. Add the heavy cream and stir well. Let this heat up for a minute, then taste it for salt. Serve at once.
More Wild Game Sauces