4 Venison steaks about 1 in thick 
 -rub with garlic 
 -marinade for about 1hr. in 1 part olive oil, ½ part lemon juice, ½ part vinegar, 1 tsp. oregano 
 Cumberland Sauce 
 Combine and blend well: 
  – Grated rind of 1 lemon 
  – Juice 1 lemon 
  – Grated rind of 1 orange (eat the fruit :) 
  – 1 Tbs of icing sugar 
  – 1 tsp prepared mustard (I used dry) 
  – ¼ cup melted red current jelly 
  – 1 Tbs port wine (I used Grand Marnier) 
  – 1 Tbs slivered almonds 
 (I heated this mixture but you don’t have to.) Click read more…

Shake marinade off venison, salt/pepper to taste, and pan fry (or broil) over med heat about 6 mins per side. Do not over cook (venison should be pink throughout when done) Place venison on warm platter and spoon over some Cumberland sauce. I served this with a garlic seasoned mushroom/zucchini vegetable stir fry and baked potatoes. Pull the cork on a nice bottle of Bordeaux and enjoy. 
 Rating 3/5 stars. I found the Cumberland sauce slightly fruity to serve with N. Ontario venison. They eat a lot of cedar boughs so their meat has a slight citrus taste to start with as compared to some of the local corn fed Southern deer. Use the Cumberland sauce sparingly and it makes a worthy condiment. The venison steaks served without sauce were great. Many thanks goes to Aldrich Kovar who today dropped off some of the most tender venison I’ve ever had. It’s always a great treat to get a surprise bag from Al. I wished him a bountiful hunt again next year!