Cumberland Sauce with Venison
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 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
Description
Cumberland Sauce with Venison offers a combination of tender, medium-rare venison backstrap with a vibrant sauce that combines sweet, tart, and spicy elements. The venison is salted and seared in butter or fat until browned on all sides, using careful temperature management to reach desired doneness. The juice and browned bits left in the pan serve as the base for the sauce.
The sauce itself is prepared by sautéing minced onion or shallot, then deglazing with port wine to lift flavorful fond. The demi-glace adds concentrated meat essence, and the sauce is seasoned with dry mustard powder, cayenne pepper, and fresh orange and lemon zest to brighten and add complexity. Red currant jelly introduces a fruity sweetness that balances the savory and acidic notes, and freshly ground black pepper finishes the flavor.
This dish pairs well with robust, earthy sides that complement the venison and rich sauce, suitable for a refined main course. Cumberland sauce’s versatility also allows it to be served cool or room temperature with cold meats, as noted.
Ingredients
VENISON
- 1 venison backstrap in one piece, to 1/2 pounds
- salt
- 3 tablespoons unsalted butter duck fat or cooking oil
CUMBERLAND SAUCE
- 1 onion minced, or shallot
- salt
- 1/2 cup port wine or red wine
- 1/4 cup demi-glace unsalted stock if possible, or 1 cup regular stock
- 1/2 teaspoon mustard powder dry
- 1/4 teaspoon cayenne pepper
- lemon zest
- orange zest
- 1/3 cup Red currant jelly (or similar, see headnotes)
- black pepper freshly ground
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
- You can substitute store-bought demi-glace if making your own is not feasible; it is available in specialty markets or online.
- Cumberland sauce can be prepared in advance and stores well for a couple of days, maintaining good flavor.
- The sauce is traditionally served cool or at room temperature as an accompaniment to cold meats in English cuisine.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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