Pan Seared Venison with Grapes
Season venison with salt and pepper. Heat oil in a pan. Sear venison on all sides. Place venison in a baking dish and roast in an oven preheated to 180-200°C (approximately 350-400°F) for 12-15 minutes. Remove and let cool.
Combine cumberland sauce and wasabi paste and season with lemon juice. Rinse grapes and pat dry. Caramelize sugar in a frying pan and dip grapes into caramel.
Thinly slice venison and serve with cumberland sauce and grapes.