In my previous post, I made the argument that there is no taste difference between young bucks and old bucks. Predictably, some readers have argued the point. I stand by my statement that most "gamey" tasting venison comes from handling techniques and the amount of fat and silver skin remaining on the meat.

Regardless, I do not argue the fact that some venison needs a little help. For those of you who find yourselves in this situation, first remove every bit of non-muscle fiber from your cuts. Then try this:

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 fall, 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.

Oh, and if you are looking to purchase some, we are working on getting it into our online store. Until then, you can find more about this "Rare" sauce at www.wildgamesauce.com.