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1/3 cup sugar
1. Combine all the ingredients in a food processor and pulse until combined but still coa.r.s.e.
2. Refrigerate in a covered bowl or gla.s.s jar overnight before serving.
3. This will store well for several weeks and improve with age.
Try with: turkey, light meat game birds, duck, hog, javelina
Cherry Sauce
Makes 1 1/4 cup 2 tablespoons b.u.t.ter
1/2 cup finely diced shallots
1 cup pitted frozen or fresh cherries
2 sprigs fresh thyme
1/4 cup vermouth
1 cup bird stock
Salt and pepper
1. Place the b.u.t.ter in a saute pan at medium heat and sweat the shallots until translucent.
2. Add the cherries and thyme, and let sweat for 1 minute.
3. Add the vermouth and reduce by half.
4. Add the stock and cook, partly covered, at a low simmer until reduced by half. Season with salt and pepper to taste. Keep warm for serving.
Try with: duck, coot
Sherry Sauce
Makes 1 1/4 cups 1 tablespoon b.u.t.ter
1/2 cup finely diced shallots
Sea salt
1/2 cup sweet sherry
2 tablespoons all-purpose flour
2 cups bird stock
Pinch of cayenne
1 teaspoon freshly squeezed lemon juice
Salt and pepper
1. In a saute pan, heat the b.u.t.ter and sweat the shallots over low heat until soft and translucent. Sprinkle with a bit of salt to help release the juices.
2. Add the sherry and reduce to a glaze.
3. Whisk in the flour and let bubble for 1 minute.
4. Add the stock and cook, covered, on a low simmer until reduced by three-quarters or as thick as you'd like. Add the cayenne and lemon juice, and season with salt and pepper as needed. Keep warm for serving.
Try with: woodc.o.c.k, hog, javelina, rabbit, turkey
Red Currant Sauce
Makes 1 cup 2 tablespoons grape seed oil
1 cup peeled and diced carrots
1 cup diced onion
2 sprigs fresh thyme
3 sprigs fresh parsley
2 bay leaves
Sea salt
