Sautéed Venison Steaks with Cumberland Sauce

Ingredients

• 4 steaks Venison Steaks (About 1/2 inch thick)
• 2 tablespoons Butter (Unsalted)
• 2 tablespoons Citron (Cut in julienne-shaped pieces)
• 2 tablespoons Glacé Cherries (Halved or quartered)
• 1 tablespoon Sultana Raisins
• 0.5 cup Port Wine (Divided)
• 0.5 cup Currant Jelly
• 1.33 cups Brown Sauce (Prepared)
• 0.25 teaspoon Dry Mustard
• 0.125 teaspoon Cayenne Pepper
• 1 tablespoon Lemon Juice
• 1 tablespoon Orange Juice
• 1 teaspoon Orange Zest

Instructions

1. 1Cut venison steaks into circular pieces (if desired) and reserve trimmings for stock (optional). Pat the steaks dry with paper towels.
2. 2Heat butter in a large frying pan over medium-high heat. Once the butter is melted and hot, add the venison steaks and sauté for 3-5 minutes per side, or until cooked to your desired doneness. Remove from pan and keep warm.
3. 3In a small bowl, soak citron, glacéd cherries, and Sultana raisins in 1/4 cup Port wine for at least 30 minutes, or up to several hours.
4. 4Drain the soaked fruit and cook in the remaining 1/4 cup Port wine in a small saucepan over medium heat for 5 minutes.
5. 5Add currant jelly to the saucepan and stir until dissolved. Then, add brown sauce, dry mustard, cayenne pepper, lemon juice, orange juice, and orange zest. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. 6Pour the Cumberland sauce over the sautéed venison steaks and serve immediately.