Currant Jelly Sauce (Uncle Buck's)

If you hunt, or you know someone who does, put this sauce in your permanent rotation. Uncle Buck clearly knew what he was doing.

This is a hunter’s sauce through and through. Apple cider vinegar, Worcestershire, hot sauce, dry mustard, cayenne, chili powder, and Hungarian paprika all simmer together into a punchy, layered base with serious heat and tang.

Two tablespoons of currant jelly melt into the mix and add just enough fruity sweetness to keep things balanced. Then a generous half-stick of butter gets stirred in at the end, pulling everything together into a glossy, spoonable sauce.

Strain it, and you’ve got something elegant enough for a dinner party but rugged enough for a camp kitchen.

Pro Tips

• Use a stainless steel or enamel pan, not aluminum or cast iron. The vinegar and tomato-based ingredients will react with reactive metals and give the sauce a metallic taste.
• Don’t freeze this sauce. The butter separates when frozen and reheated, ruining the silky texture. It keeps well in the fridge for a couple of weeks.
• Brush it on grilled venison steaks, roast duck, or pork tenderloin during the last few minutes of cooking for a sticky, caramelized glaze.