(Make sure to read this entire blog post for your chance to win some special sauce!)
Prior to my life as a hunting writer, I spent several years putting up with ornery wait-staff while slaving over cutting boards, hot stoves and stinky deep fryers. I was a cook—a “chef” if you so choose to elevate my culinary skills to a higher level of respect. Bottom line: I dig food, and I absolutely love manipulating it to please palates.
As a hunter and a culinary crusher, there’s no greater satisfaction than bringing a wild game animal from field to fork. The humble appreciation and respect for the creatures I harvest grows with each mouthful of delicious flesh … and I’m sure most of you feel the same way. It’s something vegetarians, vegans and especially anti-hunters will never get to feel. Their loss.
In the kitchen it’s all about experimentation. You never know what new technique or random ingredient might ultimately be responsible for a masterpiece that’ll make its mark in your recipe book for years to come.
There’s one thing that can really take wild game to the next level: sauce. But it’s gotta be the right sauce. Get the perfect blend of secret ingredients together into a delicious pool of liquid love and your wild table fare might never again be the same.
For me, a sauce has to be flavorful, but not overpowering. It’s also great to keep a sauce on hand that’s capable of transforming mediocre wild game into give-me-more goodness.
I recently fell upon a sauce designed specifically for use with wild game. It’s called Chatellier’s Rare Game Sauce.
Waterfowl, upland game, venison (even fish)—Chatellier’s works on everything. It can be used as a marinade or dipping sauce, or just shamelessly pour it over your meat like it’s nobody’s business.
Check out the video below to see my very first cooking and feasting experience with Chatellier’s Rare Game Sauce.
(Note: I used Chatellier’s as a marinade for some cubed, grilled venison roast the following day after shooting the video, in combination with no other seasonings. I served a party of five people and they all gave it rave reviews.)
CONTEST: Share your best venison recipe in the comment box below. I’ll choose my favorite next Monday and send the winner a free jar of Chatellier’s Rare Game Sauce.