Sauce Recipes

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. Print Recipe Orange Citrus Buerre Blanc Servings: 1 Cup…

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Tomato-Basil Beurre Blanc

Don’t let the name run you off. It’s just a wine and butter sauce. Great on fish and light-fleshed game. Try it with red wine (beurre rouge) with antlered game and waterfowl – and let me know what you think of it! Print Recipe Tomato-Basil Beurre Blanc Servings: 1 Cup Ingredients2 cupsdry white wine3 tablespoons…

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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. Print Recipe Horseradish Cream Sauce Servings: 1 Cup Ingredients1 tablespoon olive oil2 green onions diced1 garlic clove…

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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. Print Recipe Parmesan Cream Sauce Servings: 1 Cup Ingredients3 tablespoons butter3 tablespoons yellow or white onion…

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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. Print Recipe Wasabi Lime Cream Sauce Servings: 2 /3 Cup…

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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. Print Recipe Basic Duck Marinade Servings: 1 Quart Ingredients2 cups dry red wine1/2 cup soy sauce1/4 cup…

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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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Calypso Sauce

I just discovered this sauce at a restaurant in Tamarindo, Costa Rica. It’s from the West Indies was served over pan-seared fresh dorado and very large shrimp. The recipe may have lost something in the translation and may not be exactly the same one I was served, but it’s pretty darn good. The original recipe…

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Chipotle Mayonnaise

Here’s the short version of a spicy Southwestern mayo. Just combine all ingredients in a bowl and leave in the fridge for an hour before using. Great on shredded pheasant wrapped in warm flour tortillas, or on crab/shrimp cakes. Print Recipe Chipotle Mayonnaise Servings: 1 Cup Ingredients2/3 cup prepared mayonnaise2-3 tablespoons Chipotle flavored Tabasco1 tablespoon…

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