1. In a small saute pan or saucepan, heat the oil and saute the onions until soft and translucent, about 5 minutes. Add a sprinkle of salt to help release the juices.
2. Add the vinegar and reduce by half. Add the remaining ingredients and simmer, stirring, for 10 minutes.
3. Transfer the contents of the pan to a blender and puree for about 15 seconds, until smooth.
4. Store in the refrigerator for up to 1 week. This sauce is best if left in the refrigerator overnight before using.
Try with: hog, javelina, game birds, antlered game, squirrel, rabbit
Mint Vinaigrette
Makes 1 cup 1/2 cup rice vinegar
1/2 teaspoon sugar
1/4 teaspoon sea salt
2 teaspoons finely diced shallots
3 tablespoons washed, dried, and finely chopped fresh mint leaves
1 tablespoon freshly squeezed lemon juice
1/4 cup olive oil
1. Heat the vinegar in a small saucepan and stir in the sugar and salt until dissolved. Let cool slightly.
2. In a small gla.s.s bowl, combine the remaining ingredients and stir. Pour in the vinegar mixture and whisk. Let the sauce macerate for several hours in the refrigerator, and whisk again before serving.
3. This sauce is best served cold or room temperature, with room-temperature or leftover meat.
Try with: javelina, hog, light meat game birds, rabbit, turkey
Beurre Blanc Sauce
Makes 1 cup 1/2 cup champagne vinegar
1/2 cup white wine vinegar
1/4 cup white wine
1 teaspoon freshly squeezed lemon juice
1 bay leaf
2 sprigs fresh thyme
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 shallot, sliced thinly
1 teaspoon sea salt
1 1/2 sticks (12 tablespoons) cold unsalted b.u.t.ter, cubed
1. Place the liquids with herbs, spices, and shallots in a small saucepan and bring to a simmer. Reduce the liquids until they just coat the bottom of the pot.
2. Whisk in the cold cubes of b.u.t.ter, one by one. The heat of the pan and the cold of the b.u.t.ter will create an emulsification. There should always be one to two cubes of solid b.u.t.ter visible as you whisk so that the mixture doesn"t become too hot and break. Once you have added the last cube of b.u.t.ter, turn off the heat and whisk until incorporated. Serve immediately or keep warm for serving.
3. This sauce does not reheat well, but is great when used as a flavored b.u.t.ter once any leftovers are refrigerated. Stir it into vegetables, omelets, and other sauces.
Try with: hog, javelina, game birds, rabbit, turkey
Cranberry Relish
Makes 2 1/2 cups 4 cups fresh cranberries, washed and picked over
1 large navel orange, peel on and washed well, cut into small wedges
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg