Highland VenisonA stir fry of Scottish highland venison in a delicious fruity sauce
Venison is readily available throughout Scotland - it is a superb low fat meat.
2lb Scottish - haunch or loin-cut as for stir frying
4tbsp olive oil
1/2 lb mushrooms - finely sliced
3 spring onions - trimmed and sliced
2 cloves of garlic - finely chopped
2 slices root ginger - chopped
1 Table spoon of redcurrant jelly
1 Tablespoon cornflour
1 Tablespoon soy sauce
1 Table spoon tomato puree
1lb of tinned black cherries or apricots
1 Tablespoon demerara sugar
1 Tablespoon wine vinegar
Sprigs fresh thyme
1 pint chicken stock
First prepare the stock.
Sprinkle the demerara sugar over the base of a pan and heat so that it caramelizes.
Take off the heat and add in the wine vinegar and the stock.
Bring to the boil and add the parsley and thyme and a few mushroom stalks.
Simmer gently for 20 minutes, reducing the stock to about 1/2 a pint.
Strain stock into a jug.
Mean time prepare the mushrooms, onions and garlic.
Heat 2 tablespoons of olive oil in a pan, add half the Scottish venison and saute gently.
Remove from pan and saute the remaining Scottish venison.
This part can all be prepared the day before and kept in the refrigerator.
Return the cooked Scottish venison to the pan. Add the spring onions and sliced mushrooms and cook for a couple of minutes.
Add garlic, ginger and red currant jelly and Stir well.
Combine the cornflour, soy sauce, tomato puree, and mix to a paste.
Add in some of the stock and pour into the pan, stiring all the time. Add remaining stock and bring to the boil.
Cover and cook gently for 15 minutes.
Serve with creamy crushed potates and glazed Scottish carrots.
If you prefer to call to check availability,
The Steading, Broich, Crieff, Perthshire, Scotland. PH7 3RX
Email: email@example.com to book
View our Perthshire tourist guide for more information.