Venison with Cumberland Sauce Recipe

Name: Venison with Cumberland Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: Cumberland Sauce; 2 oranges, zested in long strips & juiced; 2 lemons, zested in long strips & juiced; 1/3 cup (80ml) redcurrant jelly; 1 tspn Dijon mustard; 1/2 tspn ground ginger; 1/2 cup (125ml) port; 1/2 cup (125ml) horseradish cream; Venison; 480g venison eye fillet or saddle, cut into 2cm thick steaks; 1 orange, zested; 24 juniper berries, bruised; 1/4 cup rosemary sprigs; 2 tbpsn Maggie Beer Extra Virgin Olive Oil; 40g unsalted butter; Sea salt and freshly cracked black pepper, to season