Description
Discover how to make exquisite Venison Meatballs in Cumberland Sauce with our step-by-step guide. Perfect for impressing guests with a unique, flavorful dish!
Ingredients
- 1 to 1/2 pounds (227 g) venison backstrap, in one piece
- Salt
- 3 tablespoon (45 ml) s unsalted butter, duck fat or cooking oil
- 1 shallot, minced
- Salt
- 1/2 cup (120 ml) grape juice or apple juice
- 1/4 cup (60 ml) Demi-glace, or 1 cup (240 ml) regular stock (unsalted stock if possible)
- 1/2 teaspoon (3 ml) dry mustard
- 1/4 teaspoon (1 ml) cayenne
- Zest of a lemon and an orange
- 1/3 cup (80 ml) Red currant jelly (or similar, see headnotes)
- Freshly ground black pepper
Instructions
- Take the venison from the refrigerator and generously season it with salt. Allow it to sit at room temperature for half an hour.
- In a large sauté pan, melt the butter over medium-high heat until it becomes hot, then reduce the heat to medium. Dry the venison with paper towels and sear it on all sides until browned. Use the finger test to determine when it has reached your desired level of doneness, ideally medium-rare. Keep in mind that the meat will continue cooking as it rests, so remove it slightly before your preferred doneness is achieved. Transfer the venison to a cutting board, sprinkle it with freshly ground black pepper, and let it rest while you prepare the sauce.
- Ensure there is at least a tablespoon of butter or oil left in the pan after removing the meat. If necessary, add more. Cook the minced shallot over medium-high heat for about two minutes until softened, taking care not to let it burn. Lightly season the shallots with salt.
- Pour in the grape or apple juice and use a wooden spoon to scrape up any caramelized bits stuck to the pan. Allow it to boil vigorously until reduced by half. Introduce the demi-glace (or stock), citrus zest, dry mustard, and cayenne, letting it simmer for a minute or two. Mix in the red currant jelly and freshly ground black pepper. Continue to boil the mixture until it thickens but remains pourable, ensuring a trail is momentarily visible when a wooden spoon is dragged through it. Strain the sauce if you prefer a smoother texture.
- Cut the venison into medallions. Add any juices released from the meat back into the sauce and stir to combine. Serve the sauce either drizzled over the medallions or on the side.
Notes
- Bring venison to room temperature for even cooking and improved flavornSear venison in hot butter or oil for a rich, golden-brown crustnReduce juice to a syrup before adding stock for concentrated flavors
