Venison with Cumberland Sauce
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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.
2 oranges zested
[unknown amount] orange juice
2 lemons zested
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