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Recipe: Wild Highland Venison with local berries muddled in Old Pulteney Huddart with game jus

Old Pulteney have provided a new take on an old classic – Venison cooked with summer berries and their Huddart whisky.

15 mins
Published: August 21, 2019
Categories: ,

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 

Old Pulteney

Picture: Old Pulteney

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 4 x Venison loin (200g)
  • Mixed berries
  • 25ml Old Pulteney Huddart
  • 150ml Game or beef stock or gravy
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