Just going to throw this out. I live in the land of Bourbon and enjoy it greatly. However, if you wna to add a level of flavor that really works with wild game, drop the bourbon and go with a good dash of a really smoky scotch with a lot of malt. Something that has a direct peat fired malt. It ads a smoky flavor and earthiness that doesn't have the sharpness of of other liquors and really matches the game flavor. The very best dove recipe I ever made was a skillet of breasts sauted in butter, a little salt and pepper, with a cream/butter/scotch sauce simmered down to thicken while the breasts absorbed the liquids. Served with a side of wild rice and a plate of thick southern biscuits. I have tried it with deer and other game and think it is the ultimate game sauce. the scotch component is simply different from any other wine or liquor sauce.
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