Chatellier’s Rare Game Sauce was developed in 1977 after Norb Buchmayr (Scott Buchmayr’s father) and Gary Christman shot a limit of broadbills off Norwalk, CT. As most duck hunters will agree, broadbills can develop a strong unpleasant flavor after feeding on shellfish in saltwater. But, committed to the doctrine that ethical hunters should eat what they kill, Buchmayr and Christman contacted their grouse hunting pal, John Chatellier, for some recommendations about how to make the ducks more palatable to eat.
So, John checked a few of his sauce recipes for reference and hit the grocery store for ingredients. He’d been experimenting with sauce recipes for some time, but this request from his friends gave him the motivation he’d been lacking to wrap things up. That afternoon he mixed up a stove-top batch of what would eventually become Chatellier’s Rare Game Sauce. His new concoction was put to the test during a wild game dinner the next weekend when all of the guests ate well-sauced roast broadbills with gusto.
Word spread fast, and a lot of people started asking for jars of John’s new secret sauce. Before long, he started distributing the sauce to wingshooting retailers, gun clubs and catalogs – and Chatellier’s Rare Game Sauce soon developed a cult following of devotees.
John Chatellier retired from the sauce-making business in 2010, but three of his friends and admirer’s agreed to take over production and distribution – after promising not to tamper with the original recipe. Today Chatellier’s is served at some of the finest private duck clubs and hunting camps in the country – and enjoyed at home by thousands of loyal customers. There’s no other sauce quite like it.
Serve Chatelliers warmed or spooned right from the jar to heighten and enhance the flavor of your favorite game dishes - Duck, goose, pheasant, quail, grouse and woodcock, as well as venison, wild boar, elk or bison. Or use it as a superb and unique baste for barbeque or baking. If your game larder is empty, serve it with equal success as an accompaniment to domestic ham, lamb, beef or poultry.