Girl Hunter Part 42

4 cloves garlic, sliced thinly

2 tablespoons hot curry powder

1 teaspoon c.u.min seeds

2 tablespoons olive oil

1. Combine the ingredients in a small bowl and rub the mixture into the birds.

2. Let sit in the refrigerator overnight or for up to 3 days.

Try with: game birds, antlered game, hog, javelina, duck Sauces Many game meats, particularly the most tender cuts, are best when simply seared in a pan with salt and pepper. The addition of a sauce on the side or drizzled on the top is a wonderful accompaniment in this case. Many sauces require stock as their base, which is one more reason to save all of your bones and turn them into stock.

Juniper Sauce

Makes 1 3/4 to 2 cups 1 tablespoon grape seed oil

3 shallots, minced

Sea salt

1/2 cup vermouth

12 juniper berries, crushed (see Note)

1/2 cup gin

4 cups bird stock

Salt and pepper

1 tablespoon cold b.u.t.ter

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

2. Add the vermouth to the pan and deglaze. Add the crushed juniper berries, gin, and bird stock. Simmer the sauce for about 1 hour, until reduced by half.

3. Whisk in the cold b.u.t.ter and serve.

Try with: light meat such as game birds, hog, javelina Note: If you don't have a mortar and pestle, use the back of a frying pan to crush the juniper berries against a cutting board.

Concord Grape Sauce

Makes 1 cup 2 tablespoons grape seed oil

1 carrot, peeled and diced

1 fennel bulb, diced

1 onion, diced

2 shallots, diced

1 teaspoon black peppercorns

2 garlic cloves, crushed

Sea salt

1 cup white port

2 pounds Concord grapes, washed and picked from the stems

2 tablespoons sherry wine vinegar

1. In a heavy-bottomed saute pan with high sides, heat the oil and sweat the carrots, fennel, onion, shallots, peppercorns, and garlic. Sprinkle with salt to release the flavor.

2. Deglaze with the white port and reduce by about half.

3. Add the grapes to the pan and cover. Let simmer for about 1 hour, or until full flavored and dark purple.

4. Strain the sauce and reduce until the desired consistency is achieved. Season with salt as needed.

Try with: game bird, turkey, crispy hog, dove, duck

Apple Cider Demi-Glace