Cut the venison into pieces, and sear and roast them for six minutes.
Rest for six minutes.
Whilst resting, add a splash of Old Pulteney Huddart whisky to the mixed berries and allow to sit.
Deglaze the venison pan with more Huddart, then add 150ml meat stock.
Reduce until you reach a saucy consistency and add one teaspoon of butter to finish.
Serve the venison sliced with the mixed berries, and drizzle with the sauce.
Credit: Jak O’Donnell and Old Pulteney
