Venison on Black Rice Pilaf with Cumberland Sauce
Venison on Black Rice Pilaf with Cumberland Sauce
Preparation time:
20 minutes
Cooking time:
50 minutes


  • 600g venison backstrap
  • 1 tbs olive oil
  • Salt and pepper, to season
  • 40g butter


  • 2 tbs olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 100g Swiss brown mushrooms, quartered
  • 100g cup mushrooms, quartered
  • 200g black rice, washed
  • 600ml chicken stock
  • 3 tbs finely chopped parsley, plus extra, to serve
  • 1 tbs thyme leaves
  • 80g chopped pistachios, toasted
  • 35g (¼ cup) craisins


  • 1 tbs olive oil
  • 1 eschalot, finely chopped
  • 125ml (½ cup) port
  • 1 orange, zested, juiced
  • ½ lemon, zested
  • 80g blackberry jam
  • 120ml beef stock
  • 1 tbs butter
  • ½ tsp mustard powder
  • ¼ tsp chilli powder
  • ¼ tsp ground ginger
  1. Method
  2. Notes

  1. To make pilaf, heat oil in a large deep frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened but not browned. Stir in mushrooms and cook, stirring occasionally, for 5-6 or minutes or until browned and liquid has been absorbed.
  2. Stir in rice and cook, stirring, for 2 minutes. Stir in stock and bring to the boil. Reduce heat to low and simmer, covered and stirring occasionally, for 35-40 minutes or until stock is absorbed and rice is tender.
  3. Remove from heat and stir in remaining ingredients.
  4. To make sauce, heat oil in a saucepan over medium heat. Add eschalot and cook, stirring, for 3 minutes or until softened. Stir in port and simmer for 3-4 minutes or until reduced by half. Whisk in remaining ingredients and simmer, whisking often, for 6-8 minutes or until thickened and a glossy sauce forms. Strain into a jug. Season.
  5. Rub venison all over with oil and season.
  6. Preheat a frying pan over medium-high heat. Add venison and cook for 3-4 minutes on each side, adding butter to pan for last few minutes and basting. Transfer venison to a warm plate and set aside, lightly covered with foil, for 5 minutes to rest. Thickly slice.
  7. Divide pilaf among serving plates and top with venison. Drizzle over sauce and sprinkle over extra parsley to serve.

This recipe has been tested.