Sauce Recipes

South Carolina Barbecue Sauce

In parts of the Carolinas, barbecue sauce is yellow, not red, a byproduct of the region’s German heritage. You might think it is odd to serve a yellow sauce with your pulled pork. Until you bite down. The flavor profile is similar to conventional red barbecue sauce, sweet tart, but the base flavor is mustard, not ketchup,…

My Favorite Bloody Mary Mix

This will make a batch of Bloody Mary mix for the perfect after-the-hunt beverage. Always fill the glass with ice, add a couple ounces of vodka, a fresh squeeze of lime and shake before using. Some like to rim their glass with salt, but others like it pure.

Beurre Blanc

White wine and butter sauce- there, does that sound better? The key concept is that the white wine and lemon juice is greatly reduced before adding the butter. If you don’t reduce the liquid enough, you’ll have a very runny sauce. Once you’ve made the beurre blanc a time or two, experiment with your own…

Orange Citrus Buerre Blanc

This recipe is great for impressing company. The flavors are rich and buttery, but not so much that it overpowers the taste of the fish or game. Try it with any fish, shellfish or upland game. Drizzle a couple of tablespoons over the cooked fish, etc.

Horseradish Cream Sauce

A great all-around sauce that you can use on waterfowl and antlered game. Don’t think you have to “spread it” on the meat before serving, try putting it in individual cups to serve next to each person’s plate.

Parmesan Cream Sauce

For all upland game birds. Great with pasta and poor it over your upland game meat, like pheasant or duck. Use fresh parmesan for best results. Add a little bread and side salad and you are good to go.

Wasabi Lime Cream Sauce

For fish, shellfish and upland game. Could also work as a dressing or even just over a bowl of noodles or quinoa. Lime gives it a perfect zing. Add a little wasabi at a time to get it to the right level for your tastebuds.

Basic Duck Marinade

Combine all ingredients in a container with a tight fitting lid. Shake well and pour over game. Cover and refrigerate for 6 to 24 hours, turning occasionally. Before cooking, let game drain and pat dry with paper towels.

Chili-Lemon-Lime Marinade

It’s hard for me to make anything with chilies and not use the juice of freshly squeezed lemons and limes. The lime really perks up the flavors of this spicy marinade that’s great on salmon, tuna and just about any wild game. You don’t need to smother the fish or meat with this marinade. A…

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