Cumberland sauce is a perfect balance of sweet, spicy, savoury and salty.
- 1 shallot, minced (optional)
- 1/2 cup Port wine
- 1/4 cup of the appropriate demi glace (duck, beef, venison or vegetable) or you can use 1 cup of 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, cranberry jelly or lingonberry jelly (not jam)
- Freshly ground black pepper
Meat stock can be used instead of demi-glace if you can’t find it, but just boil down your meat stock. Be very careful about any other salt in the sauce, as the boiled-down stock will get very salty.
Make the sauce in the pan when you are done cooking. Cooking it this way takes advantage of the browned bits in the saute pan and uses fewer pots.
For more wild game sauces there are many interesting ones here