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5.0 from 129 votes

Cumberland Sauce with Venison

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 people
Calories: 287 kcal
Course: Main Course
Cuisine: British

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

Instructions

VENISON
    Cup of Yum
  1. Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.
  2. 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
  1. 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.
  2. 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.
  3. 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

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

% 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.