4. Right before serving, whisk in the cold b.u.t.ter. Keep warm for serving but don't heat it again.

Try with: antlered game, bear, dark meat game birds

White Wine Dijon Sauce

Makes 1 3/4 cups 2 tablespoons grape seed oil

1 cup finely diced onions

Sea salt

1 cup white wine

2 sprigs fresh thyme

1 tablespoon tomato paste

4 cups hog or bird stock

1 tablespoon Dijon mustard

1. In a saute pan, heat the oil and sweat the onions. Sprinkle with salt to release the juices.

2. Add the wine and thyme and reduce by half.

3. Add the tomato paste and simmer for 2 minutes.

4. Add the stock and cook for 1 hour at a low simmer, until reduced by half. Whisk in the Dijon mustard vigorously.

5. Keep warm for serving or let rest in the refrigerator overnight to improve the flavor before gently reheating.

Try with: hog, rabbit, javelina

Mushroom Sauce

Makes 1 3/4 cups 2 tablespoons b.u.t.ter

1 cup finely sliced shiitake mushrooms

2 sprigs fresh thyme

1/4 cup finely diced shallots

Sea salt

1 cup red port

4 cups venison stock

Freshly ground black pepper

1. In a saute pan, heat the b.u.t.ter and add the mushrooms and thyme. Let them stick to the pan and become browned; don't stir until you see brown bits forming. Add the shallots and stir into the mushrooms. Sprinkle with salt to help release the juices. Let them sweat until soft and the shallots become translucent. Add more b.u.t.ter if the pan becomes too dry.

2. Deglaze the pan with the port, sc.r.a.ping up the brown bits with a wooden spoon, and reduce the liquid by half.

3. Add the stock and cook for about 30 minutes, until reduced by half.

4. Season with pepper as needed.

5. Keep warm for serving.

Try with: antlered game, bear, dark game birds, duck, turkey, squirrel, rabbit

Black Peppercorn Sauce

Makes 2 cups 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

1 tablespoon red wine vinegar