Makes 1 cup 1 cup apple cider

1 tablespoon red wine vinegar

2 cups venison stock or venison braising liquid from venison shoulder (page 155)

Salt

1. Reduce the apple cider to a syrup in a saucepan.

2. Stir in the vinegar and cook for 2 to 3 minutes.

3. Add the stock, stir well, and cook until the liquid is reduced by about half (20 to 30 minutes).

4. Skim off any fat and season.

Try with: antlered game, bear, turkey, duck

Sweet-and-Sour Dipping Sauce

Makes 1 3/4 cups 1 cup cider vinegar

1/2 cup brown sugar

1 cup water

1 cup canned crushed or plum tomatoes, drained

1 cup pineapple juice

1 red bell pepper, seeded and diced

1 teaspoon Dijon mustard

2 tablespoons soy sauce

1. Combine all the ingredients in a saucepan over medium heat. Stir and bring to a simmer. Skim off any foam that forms on the surface.

2. Let it reduce, stirring often and continuing to skim the foam, for 60 to 80 minutes, until reduced by two-thirds.

3. Puree in a blender for 15 seconds. This sauce is best if left to sit for a few hours before serving. It can be stored in the refrigerator for several weeks and served cold.

Try with: any light meat game bird, hog, javelina, rabbit, squirrel

Barbecue Sauce

Makes 1 1/2 cups 1 tablespoon grape seed oil

1/2 cup diced onion

Sea salt

1/2 cup cider vinegar

1 tablespoon minced garlic

1/2 cup Worcestershire sauce

1 tablespoon dark brown sugar

1 tablespoon mola.s.ses

1 cup canned crushed or plum tomatoes, drained

1 tablespoon mustard powder

1 tablespoon smoked paprika

1/2 teaspoon ground cloves

1/2 teaspoon cayenne

1 teaspoon ground coriander

1/2 cup bird or hog stock