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

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 

Picture: Old Pulteney