Venison with Cumberland Sauce

INGREDIENTS

Cumberland Sauce

  • 2 Orange
  • 100mL Orange Juice
  • 2 Lemon
  • 1/3 cup Lemon Juice
  • 1/3 cup Redcurrant Jelly
  • 1 tspn Dijon Mustard
  • 1/2 tspn Ground ginger
  • 1/2 cup Port
  • 1/2 cup Horseradish Cream

Venison

  • 480g Venison eye fillet or saddle
  • 8g Orange
  • 24 Juniper Berry
  • 1/4 cup Rosemary sprigs
  • 2 tbspn Butter
Print Recipe

To make the Cumberland sauce, place the orange and lemon zest and juice, redcurrant jelly, mustard, ginger and port in a saucepan.

Bring to a simmer over medium-high heat, stirring to combine, then cook for 20 minutes or until it thickens a little. Leave to cool completely, then stir in the horseradish cream.

Cover with plastic film and refrigerate until needed. Store in a sterilized jar in the fridge for a up to 1 week.

Trim all sinew from the meat and cut into 2cm steaks. Place the venison, orange, bruised juniper berries, rosemary and Extra Virgin Olive Oil in a bowl, cover and leave to marinate for 1 hour.

Heat a large fry pan over high heat, add butter and Extra Virgin Olive Oil, season the meat and cook for a minute on each side, allow to rest for 4 minutes in a warm place and serve with a warm Cumberland sauce or jelly.