Game Bird Serving Sauce and Baste by Karen Eagle
This is a delicious sauce to baste on pheasant, quail, duck, or turkey that is roasting in the oven or cooking on the outdoor grill. Reserve a portion of the sauce to serve on the side, too.
In a large saucepan, combine all of the ingredients and simmer for 1½ hours over low heat. Stir occasionally. If the sauce is too thick, add 2 tablespoons of water at a time to thin to desired consistency.
Keeps in an airtight container in the refrigerator for up to one week.
Substitutes for Italian Parsley
Substituting herbs is acceptable, especially in a sauce that has many flavors. If you have an herb garden, then you'll have some herbs that are extremely plentiful, like chives, mint, or lemon balm. They can be interchanged in a sauce or marinade recipe that calls for small amounts.
Yields 3 cups
1 red bell pepper, finely chopped
1 red onion, finely chopped
1½ cups chili sauce
¼ cup olive oil
¼ cup lemon juice
¼ cup Worcestershire sauce
¼ cup freshly snipped Italian parsley
¼ cup packed dark brown sugar
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon dry mustard
1 teaspoon seasoned black pepper
1 teaspoon kosher salt
½ teaspoon red pepper flakes
