I invented this last night for some wild goose. It would be great on venison or pork, too:
1 small handful of dried black trumpets
1 large handful of dried saffron milk caps (Lactarius cf deliciosus)
4 ripe prune plums
2 oz peaty scotch
2 oz port wine
1 teaspoon fish sauce
a little lime zest
Salt to taste
Crush the mushrooms, combine them with the scotch and port in a bowl, and let sit for an hour. Remove pits from plums, chop coarsely, and mix them and the other ingredients in with the mushrooms.
How you use this depends on how you are cooking the game. Here's what I did:
Lightly oil a frying pan, get it very hot, and sear them meat. Remove the meat from the pan, add a little more oil if needed, and lightly brown one small chopped onion. Add the sauce mix and cook over high heat, stirring constantly, until it begins to caramelize. Stir in water until liquid is 3/4th" deep in the pan. Lower heat, add seared meat, cover and cook until it's done the way you like it.
You also could mix the sauce with drippings from a roast in the bottom of a roasting pan heated on a stove top.
The key to the flavor of the sauce is the way the smoky scotch blends with the dried saffron milk caps, which also are very smokey. So I think it's important to use the right scotch. I used Bowmore Mariner. If you used something like Laphroaig or Ardbeg it probably would make the meat taste as if it actually were smoked, and could be amazing. The fruitiness and sweetness of the port, plums and black trumpets is a nice counterbalance to the smoke.