Basic Game Marinade

• 1 cup dry red California wine
• 1 cup consomme or broth
• 1 cup oil
• 3 juniper berries, crushed
• 1 bay leaf
• 6 peppercorns, crushed
• 1 clove garlic, crushed
• 1 onion, sliced

Combine ingredients in a large bowl and pour over game. Marinate overnight or up to 3 days for strong game. Turn meat occasionally.

• 2 cups dry red wine
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 large bay leaves
• 2 whole cloves
• 1 large yellow onion, peeled and sliced
• Top leaves of two celery stalks (not stalks)
• 1 large garlic clove, peeled, crushed or minced
• 1/2 teaspoon dried tarragon
• Pinch of dried thyme
• 1/4 teaspoon black pepper
• Dash of gin (optional)

Combine all ingredients in a large glass bowl and stir well. Add venison, cover and refrigerate for 24 hours. Turn meat occasionally. Remove meat and dry thoroughly with paper towels.

• 1 cup dry red wine
• 1 cup water
• 1/2 tsp. garlic powder
• rosemary
• thyme
• 1 bay leaf
• 1/2 cup soy sauce
• 12 whole peppercorns

Mix wine, water, garlic powder, a bit of rosemary , thyme, bay leaf, soy sauce and peppercorns. Marinate venison for a day or two.

Venison Marinade For Chops

• 1/4 cup wine vinegar
• 1/4 cup cooking oil
• 1/4 cup catsup
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/8 teaspoon pepper
• 1 clove garlic, minced

Combine all ingredients. Cover venison chops with marinade and refrigerate for several hours. Turn chops occasionally. Drain meat, reserve marinade. Bring to a boil and use for basting chops when broiling. (See recipe for "Marinated Venison Chops).

Wild Game Spice

• 1/2 tsp. thyme leaves
• 1-1/2 small bay leaves
• 1/2 tsp. whole allspice
• 1/2 tsp. juniper berries
• 1/2 tsp. coriander seed
• 1/2 tsp. celery seed

Grind all ingredients together (pulsing on and off for three or four minutes in a food processor, or use a spice grinder).

Game Spice

(Can be used on all game birds, pates, and wild game roasts before cooking.)

• 1 cup ground black pepper
• 1/8 cup ground allspice
• 1/4 cup ground juniper berries
• 1/4 cup ground thyme
• 1/8 cup ground bay leaves
• 1/4 cup ground coriander

Mix black pepper, allspice, juniper berries, thyme, bay leaves and coriander. Store in a tightly closed container.

Flash Camp Marinade

• 4 steaks (any big-game will work)
• Garlic salt
• Lemon pepper
• teriyaki sauce
• Beer or wine

Put steaks (use whatever size you like) into a steep-sided bowl. Rub on garlic salt and lemon pepper, then shake in a liberal amount of teriyaki sauce. Pour in a small amount of beer, but just enough to cover the meat. In a civilized environment, white wine makes and excellent replacement of beer.

Marinate for only a short time so that you don't mask the flavor of the meat (about 15 to 20 minutes is plenty of time). And don't go anywhere near a frying pan! Cook the steaks on a barbecue or, better yet, on a grill over campfire coals. Cooking time will depend on the thickness of the cuts, but never cook past medium-rare. Because of game meat's low fat content, this will ensure that the steaks are tender and juicy. Serves 4.

Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)

Game Sauce

Combine 6 tablespoons orange juice concentrate with half a cup each of ketchup, sherry and currant jelly. Beat, then let stand for a day in the refrigerator. Serve it warm or cold with game birds or venison.

Source: Wildlif Chef

Classic Hunter's Sauce For Wild Duck

Combine in small saucepan:

• 1/2 cup red currant jelly
• 1/4 cup each Port wine and catsup
• 1/2 tsp. Worcestershire sauce
• 2 Tbsps. butter

Melt over low heat, serve warm.

Barbecue Sauce

• 1 quart ginger ale
• 1 bottle hot ketchup
• 1 bottle ketchup
• 1/4 cup butter
• 2 tablespoons Worcestershire sauce
• 2 tablespoons steak sauce
• 1/2 cup brown sugar

Combine all ingredients. Bring to a boil, then turn down the heat and simmer for 35 minutes.

Lemon Butter Sauce

Melt 1/2 cup butter or margarine. Add the juice of 1 lemon, 1/2 tsp. grated lemon rind, 1/2 tsp. chopped chives, 1/2 tsp. salt and 1/8 tsp. white pepper. Simmer 3 minutes. Serve hot with fish. Serves 6 to 8.