Recipes

From The Whisky Kitchen by Sheila McConachie and Graham Harvey, they write "Cragganmore 12 year old’s complexity lends itself to many dishes, here it provides a subtle background layer to this luscious venison dish.

Venison is low in fat and deserves to be on the nation’s tables more often. If you cook the steaks quickly as in this dish and allow them to rest, they are meltingly tender. You can use fresh or dried mushrooms or a combination, whichever you choose will taste wonderful, just different. The wild mushrooms have a stronger flavour and will make the sauce darker and richer. I always think that if ingredients grow or live together naturally then they are a good match in a cooked dish and here we have the rich combination of red deer, wild mushrooms, juniper berries, thyme and Scotch Whisky.... and they all work extremely well together."

Serves 4

    4 x 175g venison steaks
    Olive oil for coating steaks
    freshly ground black pepper
    25g butter and olive oil for frying shallots
    8 shallots, peeled and divided into their cloves if they are large
    125g wild mushrooms (available in most supermarkets, or use dried and follow instructions on pack)
    1 tablespoon redcurrant jelly
    50ml Cragganmore 12yr old Malt Whisky
    10 crushed juniper berries
    120g redcurrants, frozen are fine
    100ml double cream
    Sprig of fresh thyme (or 2 large pinches of dried thyme)
    Salt and lots of freshly ground black pepper

Garnish
    Fresh flat leaf parsley, finely chopped

Method

To start, coat the venison steaks in olive oil and a few grinds of black pepper. Now, in a hot frying pan quickly sear the steaks on both sides then cook until medium rare. The meat should still feel slightly soft. Season the steaks with a little salt, remove them from pan and allow them to rest, keeping them warm.  

Whilst the steaks are cooking, fry the shallots gently in the butter and oil and when almost cooked add the mushrooms, cook them for a few minutes then add the redcurrant jelly, whisky, crushed juniper berries, redcurrants, cream, thyme and seasoning and heat through. (if you have used dried mushrooms you can add some or all of the rehydrating liquid.) Add any juices from the resting steaks.

Finally check the seasoning; it may need more black pepper.

To Serve
Remove the thyme sprig and pour a portion of the sauce on to each plate and place a steak on top, alternatively, cut each steak into slices at an angle and place on top of sauce. Garnish with chopped parsley.

Serve with mashed potatoes topped with a little steamed cabbage and a floret of steamed broccoli for each serving.