Cumberland Sauce with Venison
User Reviews
5.0
129 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
287 kcal
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Course
Main Course
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Cuisine
British
Cumberland Sauce with Venison
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You would be surprised how easy it is to find red currant jelly in supermarkets. Every decent-sized one will carry it, and I've even found currant jelly in towns as small as Fayette, Missouri, and Ashley, North Dakota. If you really can't find it, though, use lingonberry or cranberry jelly. Raspberry is not as good a substitute. Oh, and if you can find syrup of any of these fruits, get that -- it dissolves easier in the sauce.
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Ingredients
VENISON
- 1 to 1/2 pounds venison backstrap, in one piece
- salt
- 3 tablespoons unsalted butter, duck fat or cooking oil
CUMBERLAND SAUCE
- 1 shallot, minced
- salt
- 1/2 cup Port wine, or red wine
- 1/4 cup Demi-glace, or 1 cup regular stock (unsalted stock if possible)
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne
- Zest of a lemon and an orange
- 1/3 cup Red currant jelly (or similar, see headnotes)
- freshly ground black pepper
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Instructions
VENISON
- Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.
- Melt the butter over medium-high heat in a saute pan large enough to hold the venison. When it's hot, turn the heat down to medium. Pat the meat dry with paper towels, then brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. I prefer medium-rare. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Move the meat to a cutting board, grind black pepper over the meat, and let it rest while you make the sauce.
CUMBERLAND SAUCE
- When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. If not, add more. Saute the shallot over medium-high heat for 2 minutes, just until it softens. Don't let it burn. Lightly salt the shallots.
- Add the Port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let this boil furiously until it is reduced by half. Add the demi-glace (or stock), the citrus zest, mustard and cayenne and let this boil for a minute or two. Stir in the red currant jelly and the black pepper. Let all this boil down until it is thick, but still pourable. You want a wooden spoon dragged through it to leave a trail for a moment. You can strain the sauce if you want it more refined.
- Slice the venison into medallions. Pour any juices that have come out of the meat into the sauce and stir to combine. Serve with the sauce either over the meat or alongside.
Notes
- I make my own demi-glace (really glace de viande), but it takes some time to make. You can buy it at specialty markets (it's shelf stable), or you can buy it online.
- Cumberland sauce stores well for a couple days, and is surprisingly good cool or at room temperature; the English serve it cool with cold meats.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
43mg
(14%)
Sodium
324mg
(14%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
315IU
(6%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 324mg | 14% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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