1/3 cup sugar

1. Combine all the ingredients in a food processor and pulse until combined but still coa.r.s.e.

2. Refrigerate in a covered bowl or gla.s.s jar overnight before serving.

3. This will store well for several weeks and improve with age.

Try with: turkey, light meat game birds, duck, hog, javelina

Cherry Sauce

Makes 1 1/4 cup 2 tablespoons b.u.t.ter

1/2 cup finely diced shallots

1 cup pitted frozen or fresh cherries

2 sprigs fresh thyme

1/4 cup vermouth

1 cup bird stock

Salt and pepper

1. Place the b.u.t.ter in a saute pan at medium heat and sweat the shallots until translucent.

2. Add the cherries and thyme, and let sweat for 1 minute.

3. Add the vermouth and reduce by half.

4. Add the stock and cook, partly covered, at a low simmer until reduced by half. Season with salt and pepper to taste. Keep warm for serving.

Try with: duck, coot

Sherry Sauce

Makes 1 1/4 cups 1 tablespoon b.u.t.ter

1/2 cup finely diced shallots

Sea salt

1/2 cup sweet sherry

2 tablespoons all-purpose flour

2 cups bird stock

Pinch of cayenne

1 teaspoon freshly squeezed lemon juice

Salt and pepper

1. In a saute pan, heat the b.u.t.ter and sweat the shallots over low heat until soft and translucent. Sprinkle with a bit of salt to help release the juices.

2. Add the sherry and reduce to a glaze.

3. Whisk in the flour and let bubble for 1 minute.

4. Add the stock and cook, covered, on a low simmer until reduced by three-quarters or as thick as you'd like. Add the cayenne and lemon juice, and season with salt and pepper as needed. Keep warm for serving.

Try with: woodc.o.c.k, hog, javelina, rabbit, turkey

Red Currant Sauce

Makes 1 cup 2 tablespoons grape seed oil

1 cup peeled and diced carrots

1 cup diced onion

2 sprigs fresh thyme

3 sprigs fresh parsley

2 bay leaves

Sea salt