How to Make Tasty Homemade Sauces for Venison, Pork and Waterfowl

Scott Leysath |


Bottle sauces are OK in a pinch, but homemade is better. Here are two flavorful sauces that will complement the flavor of grilled venison. Make a double batch and use the same sauces on waterfowl, poultry and pork.


Asian Barbecue Sauce

Just before removing venison from the grill, brush it with this peppery sauce. If you apply it too early, it will burn.

1/3 cup bacon, chopped

1 clove garlic, minced

2 green onions, chopped

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1/3 cup ketchup

1/4 cup honey

2 tablespoons apricot preserves

1 teaspoon fresh gingerroot, peeled and minced

1/2 teaspoon freshly ground black pepper

In a saucepan over medium heat, cook bacon until medium brown. Add garlic and green onion. Cook for 3 minutes. Add remaining ingredients. Bring to a boil and reduce heat to low. Simmer for 10 minutes. Cool and process in a blender or food processor until smooth.


Spicy Grilled Red Pepper Sauce

Most roasted bell pepper sauces start with peppers that are first blistered over an open flame before steaming in a paper sack and peeling away the burnt skin. In this recipe, the charred skin is included, along with grilled onions and tomato, adding a smoky dimension to the finished sauce.

1  small onion, cut into 1/4-ich thick slices

2  red bell peppers, sliced into thick strips

2  Roma tomatoes, halved

3  tablespoons olive oil

1/2  teaspoon dried red pepper flakes

1/2  teaspoon red wine vinegar

salt and pepper

Toss the onion, bell pepper and tomato in the olive oil and place on a medium-hot grill. Cook on both sides of each until evenly charred, but not burnt. Cool and puree in a blender or food processor with red pepper flakes and red wine vinegar.  Season to taste with salt and pepper.


Calypso Sauce

The original recipe called for 25 habanero peppers. I cut the quantity in half, but you can feel free to ramp up the heat with more peppers. I thought that the finished sauce would be screaming hot, but it’s much milder than anticipated, which is good. The sauce also works well with milder jalapeno peppers. Add a teaspoon or two of the sauce to grilled venison.

makes about 1 pint

1  tablespoons vegetable oil

1  large onion, sliced into rings

4  garlic cloves, mashed

2  tablespoons sugar

13 – 15 fresh habanero peppers, stem and seeds removed

1/4 cup white vinegar

1/4 cup limeade concentrate

2  tablespoons rum or vodka

3  tablespoons dry mustard

3  teaspoon salt

Heat oil in a large skillet over medium-high heat. Add onion rings and sauté until translucent. Add garlic, sugar and peppers and sauté 2 – 3 minutes more. Allow to cool and transfer to a food processor or blender. Add remaining ingredients and blend until smooth. Store in refrigerator.

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