Wild Highland Venison Recipe

Prepare and season

Pat the venison saddle dry with paper towels. Mix the sea salt, black pepper, chopped rosemary and thyme, and crushed garlic. Rub the venison all over with olive oil, then press the herb/garlic mixture into the surface so it adheres. Let rest at room temperature for 20–30 minutes while you prepare other components.

Sear and roast

Preheat oven to 200°C (390°F). Heat a heavy ovenproof skillet over high heat until hot. Add 2 tbs olive oil. Sear the venison 2–3 minutes per side until deeply browned (include the edges). Add 30 g butter to the pan and baste the meat for 30 seconds. Transfer the skillet to the oven and roast for 10–15 minutes for medium-rare (internal temperature ~55–58°C). Adjust time for thickness. Remove from oven and transfer venison to a tray; tent loosely with foil and rest for 12–15 minutes before slicing.

Preheat oven to 180°C (350°F) if not already. Remove Macsween haggis from packaging. Place haggis on a baking tray, brush with 15 g melted butter. Bake for 25–30 minutes until heated through and slightly crisp on the outside. For a crisper exterior, open casing toward the end and baste again. Keep warm until plating.

Cook potatoes

Place peeled, chopped potatoes in a large saucepan and cover with cold salted water. Bring to a gentle boil, then simmer until very tender when pierced, about 15–20 minutes. Drain thoroughly and return to the hot pan for 1 minute to evaporate excess moisture.

Make purée

Warm the milk and 100 g butter together until butter melts. Pass the potatoes through a ricer or mash very finely, then whisk in the warm milk-butter mixture until smooth and silky. Season with 1 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning. Keep warm; maintain a loose, pipeable consistency (add a splash more warm milk if necessary).

Sweat aromatics

In a medium saucepan, melt 25 g butter over medium heat. Add the finely chopped shallot and cook gently until translucent but not browned, about 3 minutes.

Braise turnips

Add the diced turnips to the pan, toss to coat, then pour in 200 ml stock and add thyme sprigs. Bring to a simmer, cover, and cook gently until the turnips are tender and the liquid has mostly reduced, about 12–15 minutes. Remove thyme sprigs, season with 1/2 tsp salt and 1/4 tsp black pepper. For a glazed finish, increase heat for a minute or two to reduce remaining liquid and let the turnips take on a light gloss.

Caramelize onions

In a saucepan, melt 20 g butter over medium heat. Add the peeled pearl onions and 1 chopped shallot; cook, stirring occasionally, until the onions are golden and starting to caramelize, about 12 minutes. Add the crushed garlic for the last minute.

Flambé with whisky

Pour in 60 ml whisky, remove the pan from the heat source, and carefully ignite the whisky to flambé if safe and desired (or simply simmer to burn off alcohol). Let flames subside or simmer 1–2 minutes until alcohol aroma has reduced.

Build the jus

Add 100 ml red wine and reduce by half over medium-high heat. Add 400 ml venison or beef stock, 50 ml demi-glace (if using), thyme sprig and bay leaf. Simmer gently until the sauce reduces by about one-third and coats the back of a spoon, about 15–20 minutes. Remove thyme and bay leaf. Strain sauce through a fine sieve, pressing solids to extract flavor, then return to a clean pan. Whisk in a little cold butter or finish with a knob of butter off the heat for gloss. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjust to taste.

Slice the rested venison saddle into 2–3 cm thick medallions. Place a quenelle or spoon of pomme purée in the center of each plate. Arrange braised turnips alongside. Halve or slice warmed Macsween haggis and place a portion beside the venison. Fan two or three venison slices over the purée. Spoon the whisky & pearl onion jus around and over the meat sparingly. Finish with a light drizzle of olive oil and a sprinkle of chopped parsley. Serve immediately.