Venison Steaks with Cranberry Cumberland Sauce
This is the perfect meal for two for a special occasion and has the added bonus of being super-fast. Cumberland sauce is traditionally made with redcurrant jelly but made, as it is here, with jellied cranberries, it has a new, deliciously different dimension.
|For the steaks:|
|2 venison steaks (about 14 oz/400 g total weight)|
|1 tablespoon groundnut or other flavourless oil|
|2 level teaspoons crushed peppercorns|
|2 medium shallots, finely chopped|
|For the sauce:|
|2 rounded tablespoons cranberry sauce|
|zest and juice ½ orange|
|zest and juice ½ small lemon|
|1 rounded teaspoon freshly grated root ginger (about 1 inch/2.5 cm cube, after peeling)|
|1 level teaspoon mustard powder|
|3 tablespoons port|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Winter Collection. It has also appeared in Sainsbury's Magazine (Nov 1993).
If you want to, you can make the sauce way ahead of time (even several days). Take off the outer zest of half the orange and the lemon using a potato peeler, then with a sharp knife shred it into really fine strips, about ½ inch (1cm) long.
Then place the cranberry sauce, ginger and mustard in a saucepan, add the squeezed orange and lemon juice, and place over a medium heat. Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off, stir in the port and then pour it into a jug to keep till needed.
When you're ready to cook the steaks, heat the oil in a medium-sized, thick-based frying pan. Dry the steaks thoroughly with kitchen paper, then press the crushed peppercorns firmly over both sides of the steaks. When the oil is smoking hot, drop the steaks into the pan and let them cook for 5 minutes on each side for medium (4 minutes for rare and 6 minutes for well done).
Halfway through, add the shallots and move them around the pan to cook and brown at the edges. Then 30 seconds before the end of the cooking time pour the sauce in – not over, but around the steaks. Let it bubble for about 20 seconds, season with salt, and then serve the steaks with the sauce poured over. A garnish of watercress would be nice, and a good accompaniment would be mini jacket potatoes and a mixed leaf salad.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
All about chocolate
Win a Panasonic Breadmaker and a supply of Carr's Flour
24 Nov 2014 16:17
24 Nov 2014 16:38
|Food and travel||
11 Nov 2014 09:07
22 Nov 2014 21:33
|Can Anyone Help?||
Smaller Christmas cakes?
24 Nov 2014 15:33
21 Oct 2014 19:59
15 Nov 2014 14:55
28 Oct 2014 21:33