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Maggie Beer

Venison with cumberland jelly 7 approved

Venison with Cumberland Sauce

Venison with cumberland jelly 7 approved

Step 1: To make the Cumberland sauce, place the orange and lemon zest and juice, redcurrant jelly, mustard, ginger and port in a saucepan.

Step 2: 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.

Step 3: Cover with plastic film and refrigerate until needed. Store in a sterilized jar in the fridge for a up to 1 week.

Step 4: 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.

Step 5: 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.

Ingredients

Cumberland Sauce

  1. 2 oranges zested
  2. [unknown amount] orange juice
  3. 2 lemons zested
  4. 1/3 cup lemon juice
  5. 1 tspn dijon mustard
  6. 1/2 tspn ground ginger
  7. 1/2 cup port

Venison

  1. 480g venison eye fillet or saddle cut into 2cm thick steaks
  2. 8g orange zested
  3. [unknown amount] 24 juniper berries
  4. 1/4 cup rosemary sprigs
  5. [unknown amount] 1 tbspn Extra Virgin Olive Oil
  6. [unknown amount] 2 tbspn butter

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