Pan roast loin of venison with redcurrant jelly

Pan roast loin of venison

For me when it comes to a celebration of Scottish food venison is the ultimate flavour and venison loin the perfect treat for guests. I particularly enjoy when it is from wild red deer but any venison will do for this. I always find myself serving venison with fairly classic…

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Pheasant braised with cider and star anise

Cooking with pheasant is one of the joys of winter, a bird that is beautiful in feather, and which adds such an amazing aroma to the kitchen when cooking. I prefer to pot braise pheasant as I find it keeps a good degree of moisture in the flesh and is…

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Venison Burgers

 Spending a lot of my childhood summer holidays camping in the highlands I got to know that part of the world pretty well. During these holidays I became acquainted with wild brown trout, picked wild raspberries and made jam,  and had my first prawns and crabs I’d watched landed that…

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Great Glen Charcuterie

As you walk into The Old Butchershop in Roy Bridge, home of Great Glen Charcuterie you are enveloped by an amazing aroma that speaks of passion, of integrity and of quality. The soft sweet oak smoke, aromatic spice and rich game tells of artisans in the truest sense of the…

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My Forever Autumn

‘I’m so glad I live in a world where there are Octobers’, so wrote Lucy Maud Montgomery in Anne of Green Gables and whether you dream of New England in the fall or reminisce of conkers in the playground, autumn is a season filled with romance and nostalgia. There’s nothing…

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Braised pickled red cabbage with sweet spice

Autumn is here and my thoughts immediately turn to slow cooking; both the wonderful array of vegetables that the ground gives up as well as meat from Scotland’s natural larder. One of my favourite side dishes is taking the humble red cabbage and over the course of an hour or…

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Floral venison and mushroom pie

I was recently asked by a friend who was visiting what Scottish food was. I explained that to my mind Scottish food is defined by produce rather than flavour. However I also realised when asked by Jus-Rol to create a recipe for them, that if you asked a cross section…

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