Cumberland Sauce

Posted by Shelly Walsh on

ESSENTIAL INGREDIENT: ELDERBERRY ELIXIR

(for Lamb, Duck, Venison, Beef)

  • 1 shallot, minced
  • 1/2 cup Port Wine (no substitutes)
  • 1/4 cup demi-glace (venison or duck) or 1 cup regular beef stock
  • pinch salt
  • 1/2 tsp dry mustard
  • 1/4 tsp cayenne
  • Zest of one lemon and one orange
  • 1/4 cup Elderberry Elixir
  • Freshly ground black pepper
    1. Take venison/duck/lamb out of fridge and salt well. Stand at room temp for 30 mins
    2. Melt butter in sauté pan large enough to hold meat. Brown meat on all sides at medium heat. Cook to medium rare. Move to cutting board and tent.
    3. Leave 1 tablespoon butter or oil in pan and sauté shallot over medium-high heat for 90 seconds.
    4. Add Port and de-glaze pan. Allow to boil and reduce to ½. Add stock, salt, citrus spices and boil for up to 2 minutes
    5. Stir in Elderberry Elixir and black pepper.
    6. Allow to boil down to thicken (you can strain if you want refined).
    7. Slice meat into medallions. Pour jus from meat into sauce and stir.
    8. Serve with sauce.