When I was into home canning, I made a spiced plum sauce that was excellent with wild game, had cloves in it as well as some other spices. Beat the crap out of that plum sauce you get in the Oriental Food section of the grocery store that is actually made with pumpkin instead of plums.
edit : this is close to what I am talking about, great with duck, goose, lamb , venison , all darker meats
http://www.tasteofhome.com/recipes/spicy-plum-sauce