If there is a classic way to eat venison, this is it. Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce still commonly made today. It dates from at least the 1700s, and has been modified only a little since then. Cumberland sauce has persisted so long in our kitchens because it is a perfect balance of sweet, spicy, savory and salty. One thing that really makes this recipe shine is glace de viande which adds a lot to the flavor. Serves 4.
Courtesy of Hank Shaw • Photography by Holly A. Heyser
For 1 Batch(es)
The butter for the venison can be substituted with either lard, duck fat or cooking oil.
The shallot can be substituted for a quarter cup of minced onion.
The glace de viande can be subbed with one cup of low-sodium stock, boiled down.