Name: Venison Backstrap with Cumberland Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 people
Ingredients: VENISON; 1 to 1/2 pounds venison backstrap, (in one piece); Salt; 3 tablespoons unsalted butter, (duck fat or cooking oil); CUMBERLAND SAUCE; 1 shallot, (minced); 1/2 cup Port wine; 1/4 cup Demi-glace, or 1 cup regular stock; A pinch of salt; 1/2 teaspoon dry mustard; 1/4 teaspoon cayenne; Zest of a lemon and an orange; 1/4 cup Red currant jelly; Freshly ground black pepper