by Jacob Edson, D&DH managing editor
I do not argue the fact that some venison needs a little help. For those of you who find yourselves in this situation with your venison recipes, first remove every bit of non-muscle fiber from your cuts. Then try Chatellier’s Rare Game Sauce:
I was recently turned on to this sauce by a co-worker. It really does have a unique flavor that lands somewhere between BBQ sauce, ketchup and chutney. And it is perfect for wild game. The secret ingredient seems to be currant juice. I still haven’t put a deer in the freezer this season, but I have tried the sauce on goose and pork loin. It was excellent on both. I can’t wait to slather it on a venison roast.
Chatellier’s Rare Game Sauce is hard to find on shelves, so we added it to our store. Click here to order as many jars as you’d like and try it on your next venison recipe.