Sauce Recipes

Easy Meat Sauce Recipe For Venision

Whenever I make a meaty red sauce, I make a giant batch. I’ll use some of it for a few days on pasta, chicken, over burgers, with meatballs or spread over pizza dough. The rest is divided into smaller batches, cooled and packed for the freezer. When I’m short on prep time, I can quick-thaw…

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Melon and Grilled Peach Salsa

Use whatever melon is in season, ripe and firm. If you plan on refrigerating the salsa for a couple of days, choose a melon that is slightly underripe so that the flesh doesn’t get mushy over time. Jicama is a crunchy sweet brown root vegetable. If you can’t find it, leave it out. This salsa…

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Grilled Corn and Black Bean Salsa for Fish

You grill the corn, not the black beans. This recipe is perfect for grilled firm-fleshed fish. It’s best prepared during the summer when local sweet corn is fresh and, if you can get some, homegrown tomatoes have been vine-ripened. This is also great as a side dish! PrintGrilled Corn and Black Bean Salsa for Fish…

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Harry’s “No Catch” Orange Sauce

Great on fish and upland game. Start with these measurements and then adjust for your own taste. You can also make the sauce in the pan, right next to some pan-seared fresh fish, but cut the ingredients in half. If you want to punch it up, add some fresh garlic, ginger and some green onions.…

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Mushroom, Freakshow and Horseradish Sauce

Don’t let the name throw you off, this sauce is great with antlered game and waterfowl. Goes great over any venison cut. The “Freakshow” in this instance is Michael David Winery’s Cabernet Sauvignon. You can substitute any dry red wine, too.   PrintMushroom, Freakshow and Horseradish Sauce Ingredients1 tablespoon olive oil 2 cups mushrooms, quartered…

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Miguel Valdez makes Brown Butter for Fish

Learn How to Make Brown Butter – Perfect for Fish!

One of San Diego’s top chefs, Miguel Valdez, shows how to make brown butter, a perfect accompaniment for just-cooked fish from Catalina Offshore Products on The Sporting Chef TV show. [youtube width=”600″ height=”400″ video_id=”VUaQPg3d6uo”]

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Linkie Marais’ Cranberry Chutney

This recipe is from Linkie Marais, another Food Network Star finalist on our show – and she’s good! Spoon this chutney over a perfectly cooked steak. It’s a little sweet, a little sour and great on any dark-fleshed game, feral swine, bison and domestic pork and beef. PrintLinkie Marais’ Cranberry Chutney Yield: Makes 2 cups…

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Ground Elk Pitas with Tzatziki Sauce

Susie Jimenez loves Indian fusion cooking, so she created this elk pita recipe with homemade Tzatziki sauce (just like a Gyro). Top it with a lot of cabbage and you have a hearty meal. Susie layered her pita with sauce, then elk, sauce so the flavors all marry together with every bite. PrintGround Elk Pitas…

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Marinated Venison Appetizer with Sweet Mustard Sauce

This recipe will work with the hindquarter muscles of young animals and, of course, tenderloins and backstraps. The Sweet Mustard Sauce is great on just about any big or little game – even pork chops. Let the marinade sit for a little while in the fridge for the flavors to “marry.” PrintMarinated Venison Appetizer with…

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