Wild Game – Partridgeberry Cumberland Sauce

Ok now you’ve got some game meat that is tender and juicy but you want to heighten the palate to a new level as I do. You want to serve it to your finest guests and to family and make the meal memorable without question. That is how I feel when I am cooking, if it is worth doing for your guests it is worth doing it so it is memorable.

I found such a sauce. It is entitled Cumberland Sauce, named after the Duke of Cumberland in the late 1800’s also known as Crown Prince of Hanover. It’s derivation however is not English, it is of German origin. It has a puckering wine-citrus sweet-sour fruit bouquet that enhances any wild game to a whole new level by tingling your taste buds. Great with wild boar, venison, duck, goose or wild turkey.

Cumberland Sauce traditionally uses red currant preserve (not easy to find) as its fruit base but here I am going to substitute lingonberry or partridgeberry Preserve with Blueberries as the Newfoundlanders do.  Partridgeberry is a low bush cranberry found in the maritime provinces of Canada and Newfoundland and identical to the Lingonberry of Denmark and Sweden. My wife and I love the partridgeberries of Newfoundland where her family originated. Accordingly we will call it Partridgeberry Cumberland Sauce

Image result for partridge berry of newfoundland

Partridgeberry Cumberland Sauce


Rind from 1 orange zested or sliced and julienned

Rind from 1 lemon zested or sliced and Julienned

1/2 jar (6 oz) of Lingonberry or Partridgeberry Preserve.

2 TBSP of Blueberries (fresh or frozen) Wild Newfoundland blueberries are better

1/2 cup of Port Wine

The juice of 1 large orange (approx. 1/4 cup)

The juice of 1 lemon (about 1/8 cup)

1/2 TBSP Dijon Mustard

1/4 teaspoon ground ginger.


Cook the rind, boil the orange and lemon zest or julienned rind over high heat in 1.5 cups water and boil/blanch for 2 minutes for zest and 5 minutes for the rind. (Save a pinch of zest or boiled rind for a garnish at the end.) Strain and toss out the water. The resultant rind and residue will retain citric kick but tender.


To an empty pan add port wine, blueberries, Lingonberry/Partridgeberry Preserve, orange juice, lemon juice ( I used a hand operated squeezer to make the juice) mustard and ginger and brought to a boil. Once the blueberries burst they added the bright red color I desired (about 3 to 5 minutes). Strain through a fine sieve or cheese cloth.

Simmer with cooked orange and lemon rind until thickening appears on a spoon.



Serve in its own dipping cup with garnish. It can be served hot or cold. I like mine warm for dipping.


Makes just over a cup for a meal for 4 as a dip. The recipe can be doubled if desired. Refrigerate any remaining…you wont want to lose a drop.

Variants of berries can be substituted to create your very own Cumberland Sauce.

Have some fun! A cookbook may be in the works….


© Copyright 2017 All Rights Reserved.




Carving My Russian Boar at Home? How’s it Going? by Ed Hale

If you have butchered your own game then making the jump to a large skinned and quartered wild boar is just simply more to cut-up but you need refrigerator space or a very cold garage to store meat while cutting.

I have stored the quarters of meat in my cooler in very cold February winter garage at around 15 to 20 degrees F until I got to them to cut up. Below are the ribs laying on the large rear leg roasts. Look at the fat on the base of the ribs!

I have had the meat home for one week and have literally just one piece left to cut up, a rear leg,and I might just leave it whole and freeze it. Below my LEM Grinder.

I have created nearly 100 pounds of vacuum sealed meat such as Chops, Stew meat, Roasts, Steaks, Boar Burger, Breakfast Sausage, Italian Sweet Sausage, Chorizo Sausage, and mild Apple and Leek Sausage.

I used the book “Home Sausage Making” 3rd Edition by Susan Mahnke Peery and Charles G. Reavis by Storey Puiblishing. It is a simple straight forward book. I like it!


below breakfast sausage patties on left, Italian sausage links on right and coarse grind meat below.

I have grilled a few chops, they are soooo good and the sausage is fantastic!.


Made a boar stew that was so good that I shared it only with my family.


My wife loves the Apple and Leek sausage perhaps the most but the breakfast sausage patties are fabulous too. Much of the sausage I did in 2 pound increments so if I liked it, could make more or didn’t like it, I lost 2 pounds meat in the test.

My boar burger is rough ground and works “the nuts” in my Chili Recipe. Honestly, I have been a hunter for over 50 years and this Russian Boar, a female, is the best eating game animal I have ever experienced so I am taking care to vacuum seal every morsel.

I have yet to use any tenderizer methods on this meat! Wow!!

Good Hunting and Good Eating!

© 2017

A Good Hunter Can Butcher Too!

In the cycle of Hunting, you get your hunting skills, rifle or bow and kill a game animal… and then turn around and send it to a meat cutter? Ok there are times when sending your game to be butchered by a trusted source is the smart thing to do, but can you do it if there were no butcher around? Secondly, has your meat cutter done the job you expect? There are lesser meat cutters that pool meat, not necessarily of your deer and give you packages. Yes, there are some very good ones but the best meat cutter is you the hunter. Why? Because you handled every piece that you are going to eat and you know where it came from and how it was handled.

I have used “meat cutter” folks and find them on the whole to be acceptable but the hunt, in my book, is best when you do the job from beginning to end “if” possible. The end part is that you butchered it and served it on a platter to your family and friends. In the case of deer, you find them, shoot one, butcher it, grind it etc., then package it for freezing. The best packaging is to vacuum seal your meat. With this method some meats can store for years. I am a believer in FoodSaver Vacuum Sealers. Below is the V2244. Check it out on the internet.

The advent of the Internet allows us to become students of butchering your own game. Once you find a video to your liking, study it. Here is a few examples:

A new trick I learned is to drain off as much blood as possible by icing your meat in a cooler and letting it melt over the meat and it will drain that blood out. It is blood that often carries gamey flavors. You can fast forward as you need to see some steps you already know.

Cooking tip: Never cook game meat well done. Medium or medium rare is what I do for deer steaks and chops.

Pressure cooking can create the most tender meat from cuts that are naturally more tough such as front leg meat. Grinding meat that is off the front legs and neck is a another way to create better eating for chili or sausage. For most deer, the fat should be trimmed away as it is not very flavorful. Below is a video How to Butcher a Wild Boar.

I found a video of Boar Sausage making that you may like as much as I do.

See you soon! I am getting hungry! Aren’t you?