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28 responses to “Venison with Cumberland Sauce”

  1. Suburban Bushwacker


    If port is not available, Sherry and Red wine seems to work as a substitute.

    Happy Crimbo to you and Holly

  2. Ashley

    Thank you for reminding me of this classic sauce. Looks delicious. I bought my fiance your book for Christmas. Can’t wait to see his reaction. Thanks!

  3. Loretta Gartman

    This is definitely a recipe I will try — four deer in the freezer so far which isn’t bad for a someone who doesn’t hunt…but I try to cook for my hunter enough to keep him providing me with wild meats.

  4. Diana Lamon

    Looks fantastic.

  5. Tanngrisnir3

    I’m filing this right next to Steak Diane for older & classic (in this case, practically Classical) recipes that I need to try.

    Thanks for the great idea as always, H.

  6. Teala

    Hank, your blog has really inspired me. I finally made it out for my first duck hunt ever Sunday and came home with one pintail and one wood duck to this recipe in my inbox. It was a fantastic for dinner last night…pan roasted duck with cumberland sauce, creamy polenta and sauted rainbow chard. Delicously sweet and tangy! Moreover, a very rewarding accomplishment. But from your stories of communing with nature, respecting the earth and it’s creatures, delighting in it’s bounty…those things came to frution for me yesterday and I thank you.

  7. JB

    Hank – First time, long time here.

    Is that pilaf in the picture? What’s in that?


  8. Haldan Farm

    What about black currant jelly or syrup? I have dozens of jars of that, but no red currant.

  9. ricegrass

    I’m wondering if you have the recipe for the lovely looking side dish you have pictured with the venison on this page? It looks liked an upscale version of wild rice, but I’m not sure.


  10. Albert Pollard

    Hank, I love all this (and am trying this tonight for a party I am invited too) but I think you should also include really basic, solid oven recipes as a base line so we can mix n match. Sort of a Blue Strawberry redux… congrats on the Beard Award, very impressive.

  11. Venison Loin With Cherry Cumberland Sauce And Goat Cheese « Putney Farm

    […] for game and dried cherries). But we did find a good Venison with Cumberland Sauce recipe at Hunter, Angler, Gardener, Cook (if cooking with game the website to visit, IMHO) and decided to riff on […]

  12. miss kate

    OMG!Excellent n easy. Hunterman said it was the best venison recipe he’s tasted. I’m a novice at game and have used this website with great success.

    I prepared Illinois whitetail backstrap loins. Used my large cast iron frypan. Browned them whole about 8-10 min total, after salting. I made the sauce using shallot,reduced beef broth and port. Served alongside steamed potatoes. Yummy!

    He’s excited to have leftovers.

  13. Jessie

    Loved this sauce, served it with venison roast for Xmas, and it was a hit. Thank you for this recipe, we have eaten venison forever, but this sauce brings it to a new level. Also, I love your Jenny Lind china.

  14. Kira

    I just finished eating this recipe with a few modifications, OMG, it was amazing! My husband is still raving about it. I didn’t have any shallots or currants or c-jelly, so substituted a little apricot jelly & some home made Christmas jelly, which had strawberry, blueberry & not sure what else in it as it was a gift & used regular onions. But it turned out awesome anyway. I did boil a few cranberries & used the chicken broth I had on hand. I also added generic Kitchen Bouquet. I used a little cooking sherry & some old cheap red wine that had already been opened, it didn’t matter. I think I just invented a red-neck version of your superb venison back-strap recipe. It was tender, so juicy & flavorful. YUM!! Thank you so much! BTW, this was my first time on your site, will definitely be back for more recipes.

  15. Sarah

    I made this recipe for dinner tonight and it was AMAZING! I’ve never eaten or cooked venison before and wanted an easy recipe. Yours is easy to follow and had great info for substitutions. Didn’t have any lingonberry or currant jelly, but subbed a rosehip jelly that I made a few weeks ago. Wow it was good! I need to go thank my neighbor again for so kindly supplying the venison backstrap! I’m so glad to have found your website.

  16. LuAnn Wolynski

    Wow. I was given a Backstrap, and your site came up when I Google for recipes. Spot on with your tips and techniques… the results were SUPERB

  17. Taylor

    Made this tonight. Used cream sherry instead of port.
    Followed the rest of the recipe to the letter. My wife is not a huge meat eater and she was absolutely blown away by this sauce. As was I. I will be sharing this recipe with all of my hunting friends. Easily one of the top 3 sauce recipes I have had.

  18. Rachel

    I very rarely comment online, but this recipe is wonderful. Made as written using reduced homemade beef stock (omitted extra salt as a result) and fresh cow elk backstrap. I didn’t have a chance to ask what anyone thought– I was too busy trying to figure out how to sneak the last slice onto my plate without someone stabbing my hand with a fork. There was a little sauce left over, which I’ll use on elk burgers the next time we need a treat. Thank you!

  19. Robert

    I just made this with a fat juicy rabbit I caught, I made a demi glace out of it and used that as the demi glace in this dish and it came out amazing served with a mixture of spinach,kale,and chard over some rice with the seared and roasted rabbit chunks.

  20. Matthew

    I usually marinate my meet in buttermilk to take out the strong gamey taste. This sauce perfectly compliments the meat without removing that gamey taste! My backstrap was pre-medallioned by the the butcher (we know the butcher takes the best cuts… my dad is just lazy and won’t clean his own deer), I didn’t strain my sauce, and 1.5 times the cayenne because I like spicier foods. Great recipe!

  21. Ebeth

    I give gifts of quart jars of cumberland sauce at christmas. for such a traditional sauce, many cooks have never made it. hunters get very delighted for it is most delicious. good with sausages, chicken, pork, leg of lamb as well as venison.

  22. OCTOBER 25, 2015: Venison with Cumberland Sauce |

    […] I stuck with his list here, line-by-line. Here is exactly what I cooked, with an addition (not an […]

  23. Dave J

    My Son in law made this sauce for our Thanksgiving meal….we served it as a condiment with hickory smoked ham, duck and turkey pate…needless to say it was a big hit. Thanks Hank for bringing these old fixins into the digital era.

  24. Blue Island

    Thanks for the insights into the sauce. Years ago, I bought a jar of English imported Cumberland Sauce from Williams Sonoma, at too high a price. But I fell in love with it, so started looking for recipes. The recipes I found do not include the meat stock or glace – and, as I discovered in experimenting, that is the component that gives the depth. I had first made a sauce with all of the elements – red currant jelly, port, lemon/orange zests and juices – and there just wasn’t that quality I wanted. So, after putting what I had made in the fridge in a jar, and coming across your recipe and comments, I simmered some more port, added a little more red currant jelly, and some beef reduction, “Better than Bouillon,” then added in some of the previously made sauce, until I liked what I was tasting. Served on the side with Christmas rib roast (seasoned with a winter savory, thyme, English mustard, cracked pepper, and olive oil rub) it was wonderful! Thanks for the interesting history and discussion.

  25. Pottsy

    Just grilled up a couple of fresh fallow steaks rare and knocked this up to go with it. Recipe followed all the way with the exception of the currant jelly.

    What I did when making blackberry wine this season, was remove the fruit cap and instead of tossing it,ran it through a food mill and boiled it down.. then canned it in those tiny mason jars.
    Used it just now in this.. perhaps not traditional.. but certainly delicious!!

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