venison stroganoff

Cheers, deers! Venison stroganoff (with a drop of gin to keep you warm)

Venison. It’s the dish of royalty, beloved of chef’s everywhere and it’s one of the most delicious, full-flavoured meats out there. It’s highly sought after in high end restaurants from London to Barcelona and it’s a must have meal at posh Scottish hunting lodges. But it’s strangely undervalued for every day eating.

However, this delicious meat is increasingly recognised not only for its delicious taste, but for its health giving qualities.  It’s blessed with a low fat content and loads of vital minerals and vitamins. 
Different (and ultimately more flavoursome) than traditional beef and other roasted meats, it’s worth taking a step out of the ordinary when it’s on the menu.

But what makes venison so different?

Venison is very lean with a rich, earthy flavour that generally mimics the landscape on which it has been raised. Often, you can pick up notes of acorns and wild herbs that were its staple diet during its life. Also, due to its lower fat content, it’s not quite as juicy as traditional beef.  But as if to make up for this deficit, it also has a firmer, smoother texture which works perfectly in this rich, creamy recipe.

So, what does all this have to do with gin, I hear you ask?

Well, we love venison and we love gin, so we thought we’d investigate how best to combine these flavours into a beautiful, hearty dish to celebrate the end of winter and the beginning of spring. 
Welcome to our delicious Venison Stroganoff, a warming, spicy, earthy recipe that will heat you up from the inside. Meals like this are best enjoyed in front of a roaring fire in a country pub somewhere in the Scottish Highlands.  But it’s delicious anywhere!

It contains a decent slug of gin to give it a juniper kick and to keep us reminded of the things we like most.  There are some mushrooms, a kick of mustard, some juniper berries and a generous helping of rich double cream to bring it all together. Oh, and did we mention a large portion of gin instead of the traditional Cognac? Honestly, this is a delicious recipe, easy to make and best drunk with a hand crafted Scottish gin from the Highlands for an extra dash of respectability and style.  So, here’s our recipe. 

Dive in and enjoy.

Venison Stroganoff with gin recipe

Ingredients:

  • 1 onion
  • 2 cloves of garlic
  • Olive oil
  • Salt and pepper
  • 500g tenderloin of venison
  • 250g of field mushrooms
  • 50 ml of Scottish gin
  • 3 juniper berries
  • 1tsp Dijon style mustard
  • 2 tbsp of thick double cream
  • 1 sprig fresh rosemary

Method:

  1. Finely slice the onion and garlic so that it cooks quickly
  2. Heat a shallow frying pan on low heat and add a few drops of oil, the garlic and the onion
  3. Season with a pinch of salt and pepper
  4. Slice the mushrooms and add to the garlic and onions
  5. While they are cooking slice the venison into thin strips and season with salt and pepper
  6. Finely chop the rosemary and sprinkle over the venison
  7. Drizzle with olive oil and rub all the flavours in
  8. Add to the pan and brown evenly
  9. Add the gin, the juniper berries and the mustard
  10. Pour in the double cream and stir
  11. Serve with pasta or sauteed potatoes and green beans
  12. Pour yourself a large Scottish G&T and dig in.

We think you’re going to love this one!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Jinzu (Japan/Scotland): Scottish gin with a Japanese twist

Dee Davis has created Jinzu, a lovely gin. Inspired by a visit to Japan and a lifelong interest in flavour combinations, she’s managed to  create a classic British gin with an elegant and subtle Japanese twist. The resulting gin (named after a Japanese river surrounded by cherry blossom trees) is a subtle triumph.  Dee has managed to blend fragrant Japanese Sake with a traditional gin. 
This Scottish gin is built on a solid base of traditional Juniper (from Tuscany).  Dee then allows the citrus flavours of Yuzu lemon and a hint of cherry blossom in to the gin. And then she adds the magic ingredient, distilled Junmai sake from Japan. The result: an elegant, creamy and refreshing gin that hits just the right spot.

A winning combination

jinzu gin cherry blossomThis gorgeous fusion of East and West was developed by Dee after she won Diageo’s “Show Your Spirit” competition, way back in 2013.  Distilled in traditional copper stills it is an innovative gin, perfectly blended to reflect the characteristics of its dual heritage. 
At 41.3% ABV, this is strong enough to show its character but not so strong that you can’t keep sipping.
Delicate on the nose, you may smell oranges and coriander seeds with a long, lingering juniper finish, taking you on a sweet, spicy journey to the East.  This is a great gin if you’re thinking of rustling up a “Bee’s Knees” cocktail (recipe coming soon!). 
Plus, it comes in a beautiful bottle featuring a Japanese Mejiro bird under an iconic British umbrella and a beautiful branch from a cherry blossom tree. This image is designed to reflect the idea that this gin has its “head in Britain and its heart in Japan” and pays homage to the dual traditions of this exceptional drink.

Perfect serve:

  1. Take a large highball glass and fill it to the top with ice cubes (the bigger, the better!)
  2. Pour in 50ml of Jinzu gin, straight over the ice
  3. Fill to top with Fentimans premium tonic water (or Yuzu premium tonic water for a citrus lift)
  4. Garnish with a slice of apple poured into a highball glass full of cubed ice.
  5. Sit back and enjoy. Kampai!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.

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Scottish Gin Day: Smoky Martini, anybody?

posted in: Cocktails, Gin and Juniper | 0

It’s time to celebrate International Scottish Gin Day. And there’s no better way to do that than by raising a glass and sipping on a Smoky Martini.

Over the last few years, Scotland has had a real gin renaissance. The country most associated with Scotch whiskey is now building a huge reputation as a centre for craft gin distilling. In fact, last year there were more than 240 gin distilleries listed in Scotland. And, when you think about it, why not.

Scottish gin: based on centuries of knowledge

The country is chock full of whiskey distilleries, with centuries of knowledge carefully contained in the minds of its famous distillers. And the country is rich in natural, exotic, local ingredients such as heather, honey, naturally foraged herbs, raspberries and even seaweed, which make this one of the most diverse gin landscapes in the world. Some are even run through whiskey casks to absorb some of the heavier whisky aromas, while others remain more true to the original London Dry.

Two spirits, one cocktail

So, how can we combine the rich tradition of whiskey making and the rich tradition of gin drinking in one simple recipe. Welcome to the Smoky Martini. This is a wicked combination of Scotch and gin. Basically it’s a Scottish version of a Dry Martini, but it replaces a drop of vermouth with a drop of Scotch whiskey. It’s a really relaxing drink – perfect for an after dinner tipple. But since it only has two main ingredients, you’d better make sure you use the good stuff. A premium gin such as Caorunn (paid link) or Isle of Harris gin would work well, but really it’s a matter of your own preferences. And for your whiskey, we recommend something smoky and peaty such as a Laphroaig (paid link) to give it just the right balance. It’s really easy to make and it tastes absolutely delicious. So, if you’re looking for a change this evening, whip out a Scottish gin, a Scottish whiskey and a Martini glass and make a toast to the glories of Scotland.

Or as they say in these parts, Slainte!


Ingredients:

  • 2 1/2 oz premium Scottish gin
  • A dash of your favourite Scotch whiskey (the peatier and smokier the better!)
  • Lemon twist

Method:

  1. Gather the ingredients above
  2. Pour gin into a mixing glass, filled with ice
  3. Stir well
  4. Strain into a chilled Martini glass
  5. Garnish with a lemon twist

Slainte!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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