For dishes made from game cooked at the stake, there are special recipes for making the sauce. Usually these are spicy, aromatic or spicy sauces that should give game meat a pleasant aroma and taste. This applies to large game and those birds whose meat has a sharp specific aroma and stiffness. However, the meat of deer, roe deer or snipe and hazel grouse is more delicate. Therefore, for dishes from this game, you can use more delicate sauces, or even completely do without them, limiting yourself to a sauce of butter and mayonnaise.
Spicy, aromatic and spicy sauces for cooked on fire, ingredients and recipes.
Game Tomato Sauce Recipe.
Ingredients: 1 l of meat broth, 80 g of carrots, 80 g of onions, 80 g of parsley roots, 80 g of celery roots, 300 g of tomato paste, 5 g of sugar, 50 ml of white dry wine, 50 g of butter, cinnamon, cardamom, cloves, salt and pepper to taste.
), 300 g tomato paste, 5 g sugar, 50 ml dry white wine, 50 g butter, cinnamon, cardamom, cloves, salt and pepper to taste.
Peel, wash and finely chop the carrots, onions and mushrooms. Fry vegetables with mushrooms in melted butter. Stir the tomato paste separately over low heat until it turns brown. Boil the meat broth, add the vegetables, mushrooms and butter on which they were fried. Then add the tomato paste, bring to a boil again and simmer for 15–20 minutes. Add salt, sugar and spices to the sauce to taste, boil, then cool, rub together with vegetables and mushrooms through a sieve. Pour wine into the sauce, bring to a boil again and cool.
Game Cranberry Sauce Recipe.
Ingredients: 400 g of frozen cranberries, 1 small stick of cinnamon, 5 g of cardamom, 2 buds of cloves, 5 g of green chilli peppers (without seeds), 50 g of chopped orange peel, 300 ml of grape juice, 100 ml of water, 120 g of fruit sugar, 80 g pitted dates.
Pour grape juice and water into the pan, add sugar and dates. Wrap cinnamon and cardamom, clove buds, chilli peppers and orange zest in a piece of gauze and tie in a knot. Dip this knot in juice with water and cook over medium heat, constantly stirring with a wooden spoon, until the sugar is completely dissolved. Reduce heat, simmer for 30 minutes. After this, the bundle with spices should be removed and squeezed, the thawed cranberries should be added to the broth, stirred and cooked for 7-10 minutes until the berries burst and the mixture thickens. Serve this sauce in chilled form. You can store in sealed dishes in the refrigerator for no longer than 1 week.
Spiced Creamy Sauce Recipe.
Ingredients: 5 eggs, 30 g of sugar, 250 ml of cream, 2 g of cinnamon, 3 g of salt, 5 g of allspice.
Separate the yolks from the proteins. Pour the yolks into a small pan, grind with sugar, salt, pepper and cinnamon, add cream. Place this pan in a water bath and, stirring the mixture continuously, bring it to a thickening. Then remove from heat and beat well. Beat the whites separately, then slowly introduce into the mixture, beat everything together and, pouring into a gravy boat, immediately serve to the dish of feathered small game (hazel grouse, snipe, woodcock, etc.).
Red Rowan Sweet Sauce Recipe.
Ingredients: 500 g of red mountain ash, 200 g of bell pepper, 180 g of sugar.
Wash bell peppers, remove stalks and seeds. Rinse the red mountain ash, blanch (lower in boiling water for 1 minute), then, together with the bell pepper, pass through a meat grinder, add sugar. Put this mixture on low heat, stirring constantly, bring to a boil and immediately pour into a gravy boat or sterilized jars (for long-term storage they should be hermetically sealed).
Redcurrant Sour Sauce Recipe.
Ingredients 250 g of red currant, 25 g of sugar, 5 g of ground coriander, 2 g of cinnamon, salt to taste.
Rinse and dry the red currants by spreading them on a paper towel. Then mash the berries and rub through a sieve. Add coriander, cinnamon, salt and sugar in a puree, bring to a boil over medium heat and immediately pour into a sauceboat, cool.
Recipe for hot sauce with viburnum.
Ingredients: 500 g of viburnum, 500 g of sugar, 100 g of chilli pepper (without seeds), 5 g of cardamom, 5 ml of lemon juice.
Rinse Kalina, dry, rinse with boiling water and rub through a sieve. In the puree add sugar, cardamom, lemon juice and finely chopped hot pepper pod, leave at room temperature for 30 minutes. When the sugar has completely dissolved, put the mixture in small glass jars. Without closing, leave the jars at room temperature for 2-3 days. For long-term storage, sauce must be sealed tightly and put in the refrigerator.
Recipe for spicy tomato sauce with vodka.
Ingredients: 300 ml of tomato juice, 100 ml of lemon vodka, 100 g of horseradish root, 20 g of onion, 5 g of garlic, salt and pepper to taste.
Onions, horseradish root and garlic, peel, wash and chop. Pour tomato juice into a saucepan, add vodka, horseradish, onions and garlic, salt and pepper to taste. Bring the mixture to a boil, cook for 30 seconds, then cool, pour into a sauceboat and serve..
Hot Sauce Recipe with Sour Cream.
Ingredients: 500 g of sour cream, 50 ml of lemon juice, 30 g of cilantro, 30 g of reagan, 30 g of tarragon, 30 g of onion, 10 g of garlic, salt and pepper to taste.
Rinse the greens of cilantro, reagan and tarragon, finely chop. Onions and garlic, peel, wash and chop, mix with herbs. Add vegetables and greens to sour cream, pour lemon juice there. Salt and pepper to taste, mix thoroughly. Worcestershire sauce can be added if desired..
Raisin Pineapple Sauce Recipe.
Ingredients: 75 g ghee, 10 g hot capsicum (without seeds), 10 g zira, 10 g coriander seeds, 1 kg canned pineapple, 2 g cardamom, 2 g ground cinnamon, 1 g ground clove, 100 g brown or fruit sugar, 50 g of raisins, 5–8 g of salt.
Place ghee in a pan with a thick bottom and heat. Add hot pepper, caraway seeds and coriander to hot oil, fry until the spices darken. Then carefully put canned pineapples in a saucepan, add cardamom, cinnamon and cloves. Cook over low heat, stirring constantly with a wooden spoon until the juice evaporates. At the end, mix the sauce very actively so that the pineapples and spices do not burn.
After that, add sugar and pre-soaked raisins to the sauce, cook, stirring often, until the sauce thickens and becomes glossy. Then you need to wipe it through a sieve, pour into a gravy boat and immediately serve. Also, the sauce can be poured into a glass jar with a lid and refrigerated; store sauces for no more than 4 days. Before serving, warm sauces to room temperature.
Homemade Spicy Game Sauce Recipe.
Ingredients: 400 g of tomato paste, 150 ml of water, 5 g of salt, 6 g of sugar, 2 g of ground red pepper, 2 g of black ground pepper, 8 g of garlic, 10 g of cilantro.
Peel, wash and chop the garlic. Rinse the cilantro and finely chop. Transfer the tomato paste into a larger glass jar, add hot boiled water and stir. Then add salt, sugar, ground red and black pepper, garlic and cilantro for the flavor. Mix everything thoroughly, cover with a lid and cool. If desired, the sauce can be made thicker by adding less water, as well as more sweet or spicy, reducing and increasing the amount of sugar and spices.
Recipe for cottage cheese and garlic sauce for game.
Ingredients: 300 g fat cottage cheese, 200 ml unsweetened yogurt, 20 g garlic, 2 g cinnamon, 3 g sugar, 100 g green onion, 2 g salt, 2 g red pepper.
Wash green onions, dry and chop finely. Rub the cottage cheese through a sieve and mix with yogurt. Peel, wash and chop the garlic, add to the cottage cheese with yogurt. Add salt, spices and sugar, beat everything with a mixer, then finely chopped green onions in the sauce.
Spicy Ginger Pineapple Sauce Recipe.
Ingredients: 400 g canned pineapple, 15 g sugar, 45 g ginger, 75 ml olive oil, 100 g onions, 10 g garlic, 25 ml table vinegar.
Onions and garlic, peel, wash, finely chop and add to warmed vinegar, boil, then cool and rub through a sieve. Mash canned pineapples, combine with chopped ginger, add sugar and olive oil, cook over low heat until the juice evaporates. Grind the resulting mass, combine with garlic and onion puree, mix thoroughly. Before serving, pour into the gravy boat.
Recipe for mustard sauce with herbs.
Ingredients: 50 g thyme, 50 g marjoram, 50 g parsley, 150 g mustard, 120 ml table vinegar, 200 ml vegetable oil, 5 g sugar, 100 g bell pepper, 2 g ground cardamom, 2 g cinnamon.
Wash the bell peppers, remove the stalks and seeds, finely chop, pour vinegar and simmer for 10 minutes. Then add the washed and finely chopped herbs of thyme, marjoram and parsley, bring to a boil, cook for 2-3 minutes and rub through a sieve, add vegetable oil, sugar, cardamom and cinnamon. Heat on fire, stirring until sugar dissolves. After this, remove the sauce from the heat, add mustard to it and beat. Before serving, pour into the gravy boat.
Recipe for hot sauce with oregano.
Ingredients: 200 ml of grape vinegar, 200 g of honey, 200 g of onion, 20 g of garlic, 20 g of oregano, 125 ml of olive oil, 5 g of freshly ground allspice, salt to taste.
Peel and wash onions and garlic and chop finely. Pour vinegar into a saucepan, add honey, heat, then put onion and garlic. Add freshly ground allspice, crushed oregano and olive oil to the mixture, salt and beat thoroughly. Before serving, pour into a sauceboat and slightly warm.
Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.