Here is a sauce I came across on honest-food.net that is recommended to use with goose, pheasant, duck and wild turkey. The author said that it resembles butterscotch in a way. If you try it, let us know what you think.
Maple Bourbon Sauce Recipe
This recipe makes enough to serve 4.
- Pan drippings from meat, about 3 tablespoons
- 2 tablespoons flour
- 1/2 teaspoon chile paste or 1 tsp. Tabasco
- 1/2 cup water or stock
- 1/4 cup bourbon
- 4 tablespoons maple syrup
- 2 tablespoons heavy cream
- Salt to taste
This sauce starts when you take the meat off to rest. Put the pan over medium heat and add the flour. Stir well to combine and let this cook slowly until it is browned, about 5-8 minutes. Stir often and do not let this burn.
Take the pan off the heat and add the bourbon, then return it over medium-high heat. It will thicken and sputter. Stir well, and start adding water, stirring all the way.
When the sauce hits a boil, add the chile paste and maple syrup and mix well. Let this simmer down over medium heat for a minute or two.
Turn off the heat and let the sauce stop bubbling. Add the heavy cream and stir well. Let this heat up for a minute, then taste it for salt. Serve at once.
(Recipe via honest-food.net; Cover photo: nourishnetwork.com)