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

  • 15 mins
  • 4
  • Medium
This recipe is from Glasgow’s Jak O’Donnell, founder of The Sisters restaurant, and former Great British Menu contestant. She partnered with Old Pulteney to create some very special Pulteney Pairings for their open day during the first ever Highland Whisky Festival. Old Pulteney’s Huddart goes perfectly with venison and mixed berries.

Ingredients

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

Method

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

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.