Venison Whiskey Marinade Dipping Sauce
A rich, savory-sweet dipping sauce made from venison drippings, jelly, and a splash of whiskey, perfect for serving alongside venison on game day.
Ingredients
- 1/4 cup venison drippings, strained
- 1 cup jelly, strained
- 1 Tbsp lemon juice
- 1 pinch powdered ginger
- 2 Tbsp whiskey, scotch, or bourbon
- Cornstarch, as needed
Instructions
- Combine venison drippings, jelly, lemon juice, ginger, and whiskey in a small saucepan.
- Heat and blend thoroughly, stirring to combine well.
- Thicken the mixture slightly with cornstarch, adding just enough to reach your desired consistency.
- Serve in a preheated gravy boat for individual use.
Cook’s Notes
Strain both the drippings and jelly well beforehand to keep the sauce smooth. Add cornstarch a little at a time, mixed with a splash of cold water first, to avoid lumps.
Ingredient Swaps
Any jelly you have on hand works well, though currant or grape jelly gives a classic pairing with venison; bourbon or scotch can be swapped for whiskey depending on preference.
Serving Suggestions
Serve warm in a gravy boat alongside venison steaks, roasts, or sausages for dipping.
Storage & Reheating
Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stovetop, stirring in a splash of water if it has thickened too much.
Common Questions
Can I make this sauce without venison drippings?
Yes, you can substitute beef drippings or a rich beef stock if venison drippings aren’t available, though the flavor will be slightly different.
What if I don’t have whiskey on hand?
You can use scotch or bourbon as the recipe suggests, or omit the alcohol entirely for a milder, kid-friendly version.
How do I keep the sauce from becoming lumpy?
Mix the cornstarch with a small amount of cold water to make a slurry before adding it to the hot sauce, then stir constantly as it thickens.