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

Scott Leysath |

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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