Venison with cumberland sauce and hazelnut gremolata




Prep Time


Cook Time

This is a sensational dinner party dish. Venison is a very lean meat, so basting it with butter and oil helps keep it moist.



For the venison

  • 400g venison medallions
  • Salt and ground black pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon cooking oil

For the hazelnut gremolata

  • 1 tablespoon cooking oil
  • ¼ cup panko breadcrumbs
  • 1 clove garlic – crushed
  • 1 tablespoon finely chopped roasted hazelnuts
  • 1 tablespoon finely chopped fresh parsley
  • Salt and ground black pepper, to taste

For the cumberland sauce

  • 1 tablespoon cooking oil, if needed
  • 1 shallot – finely diced
  • ½ cup port
  • 1 cup beef stock
  • ½ teaspoon mustard powder
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • A pinch of cayenne pepper
  • A pinch of salt
  • ¼ cup redcurrant jelly
  • Ground black pepper, to taste


For the venison with cumberland sauce and hazelnut gremolata

  • Remove the venison from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Season on both sides with salt and pepper.
  • To make the Hazelnut Gremolata, heat the oil in a pan over a medium heat. Add the breadcrumbs and fry for 2 minutes. Add the garlic and fry for another minute. Stir in the hazelnuts, parsley, salt and pepper. Set aside.
  • To cook the venison, heat the butter and oil in a large pan over a medium-high heat. When hot, reduce the heat to medium and sear the venison for 2–3 minutes each side, basting with the oil and butter, until the internal temperature reaches 50°C.
  • Transfer to a warm plate, cover with foil and leave to rest while you make the sauce.
  • To make the Cumberland Sauce, add the oil to the pan if there is none left from cooking the venison. Add the shallot and sauté for 1 minute, making sure it doesn’t burn. Add the port and use a wooden spoon to loosen any pan brownings. Boil furiously until reduced by half.
  • Stir in the stock, mustard, lemon and orange zest, cayenne and salt and boil for a few minutes.
  • Stir in the venison resting juices, redcurrant jelly and pepper and boil until thick but still pourable.
  • Strain the sauce if you would like a more refined finish.
  • Serve the venison topped with Cumberland Sauce and Hazelnut Gremolata.