We are aware of Maggie's image being used in a SCAM involving CBD Gummies. Please read here for more information.

Maggie Beer

Venison with Cumberland Sauce

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

Venison with Cumberland Sauce appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox