Venison with Cumberland Sauce

If there is a classic way to eat venison, this is it. Cumberland sauce, which
hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce
still commonly made today. It dates from at least the 1700s, and has been
modified only a little since then. Cumberland sauce has persisted so long in our
kitchens because it is a perfect balance of sweet, spicy, savory and salty. One
thing that really makes this recipe shine is glace de viande which adds a lot to
the flavor. Serves 4.

Servings: 4

Author:

Course:

Main Course

Cuisine:

All Year

Keywords:

Venison

Instructions

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 in a sauté pan large enough to hold the venison backstrap. When
it’s hot, turn the heat to medium and 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 the meat will continue to cook as it rests, so take it out
a little before it reaches the doneness you want. Move the venison to a cutting
board, and let it rest while you make the sauce.
3 When your meat has come out of the pan, make sure there is at least 1 T. of
butter or oil in it. If not, add more. Sauté the shallot over medium-high heat
for 90 seconds, just until it softens. Don’t let it burn.
4 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 salt, citrus zest, mustard and cayenne and let this boil for a
minute or two.
5 Stir in the red currant jelly and the black pepper. Let all this boil down until
it is thick, but still pourable. You can strain it if you want a more refined
sauce.
6 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.

Venison with Cumberland Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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