It’s funny, but the meats we buy at the store just aren’t very flavorful. By contrast, wild meats have a huge range of flavors and some folks just aren’t used to that. You may have had the experience of someone saying they don’t like the gamey taste of wild meats, or maybe you’ve got a deer in the freezer that ran a marathon before dying and just has more flavor than you’d like. This simple spiced barbeque sauce is good for those stronger meats.
This sauce is inspired by my buddy, Bob, who packs a bottle of mustard for lunchtime sandwiches. It’s both sweet and tangy and the spices blend well with the meat. It kinda diminishes strongly flavored meats. It makes a nice crust, and you can serve it with the meat on the table.
Most barbeque sauces start with a tomato base. This one is all mustard and honey. It’s tangy and sweet and I’d be happy with these two ingredients alone. After you baste your meat, the tanginess subsides and the honey makes a caramelized crust.
The spices are more aromatic, as is the gamey flavor of the meat. The blend reduces the impact of the wild flavor. Maybe it distracts from the gaminess, too. I used smoked paprika, but regular paprika is good, too. The cumin is optional, but I recommend you try it. Add some olive oil and use this as a marinade.
What You Need
- 1/2 cup Yellow Mustard
- 1/4 – 1/2 cup Honey (depending on your sweet tooth)
- 1 Tablespoon smoked paprika
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon ground black pepper
- 2 – 3 cloves minced or crushed
- A pinch or two of dried cilantro for color
- Basting brush or spoon
- Hot grill
- Cuts of meat suitable for grilling
What You Do
Start the grill so it’s hot and ready. Combine all the ingredients. Add the spices slowly and mix thoroughly so you don’t get chunks.
Get the meat started. Cook it just a little less time than you normally would for your preferred level of doneness. After you turn the meat over, baste the side that was down with the sauce and do not skimp. Turn the meat again and baste the other side. Let the basted sides cook for a minute or two so the sauce carmelizes and chars. Remove the meat and cover for about ten minutes before serving to allow the juices to re-absorb. I like to heat a plate in the microwave then put the meat on it so it stays hot while covered.
The sauce may be too strong for you before you baste the meat, but the mustard will be tamed by the flames. Feel free to serve the sauce with the meat.