Red Currant Jelly Sauce Recipe

Cumberland Sauce with Venison How to Make …

WebDec 16, 2012 · Let it rest at room temperature for 30 minutes. Melt the butter in a saute pan large enough to hold the venison backstrap over …

Rating: 5/5(26)
1. Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.
2. Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. When it's hot, turn the heat down to medium and brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. I prefer medium-rare. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce.
3. When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. If not, add more. Saute the shallot over medium-high heat for 90 seconds, just until it softens. Don't let it burn.
4. Add the Port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let this boil furiously until it is reduced by half. Add the demi-glace (or stock), the salt, citrus zest, mustard and cayenne and let this boil for a minute or two. Stir in the red currant jelly and the black pepper. Let all this boil down until it is thick, but still pourable. You can strain it if you want a more refined sauce.

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Cumberland Sauce Redcurrant Jelly Larder Love

WebJul 18, 2022 · Finely chop the red onion. Heat the currants, onions and fruit juices and zest in a heavy based pan along with the spices and cook on …

Rating: 4/5(2)

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Tarragon Red Currant Jelly Sauce Recipe The …

WebAug 8, 2017 · Bring the pan back to the heat, lower it to medium and reduce the wine to an essence. Just before all the wine has cooked off, add the …

1. Heat a medium sized saucepan over medium-high heat. Add the butter and then the chopped shallot. Let this cook until the shallot is translucent, about 2 minutes.
2. Remove the pan from the heat and deglaze with the red wine. Be careful not to burn yourself. Bring the pan back to the heat, lower it to medium and reduce the wine to an essence.
3. Just before all the wine has cooked off, add the demi-glace and again lower the heat and simmer the sauce for about 5 minutes.
4. Add the red currant jelly, fresh tarragon, pepper and keep reducing until the sauce is thick enough to coat a spoon.

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