Note from Tony Dean: My wife Dar makes up this sauce for use when eating up leftover rabbit or pheasant, and it’s great with duck too.
Leftover rabbit or pheasants ½ cup bottled chili sauce ½ cup grape jam or jelly
Cut the leftovers into bite-size pieces, then mix the sauce, a simple one.
Combine chili sauce with grape jam or jelly. Heat until hot, then mix in the leftover pheasant, rabbit or duck. Spear those pieces with a toothpick and enjoy.
