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
- 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
- Finely slice the onion and garlic so that it cooks quickly
- Heat a shallow frying pan on low heat and add a few drops of oil, the garlic and the onion
- Season with a pinch of salt and pepper
- Slice the mushrooms and add to the garlic and onions
- While they are cooking slice the venison into thin strips and season with salt and pepper
- Finely chop the rosemary and sprinkle over the venison
- Drizzle with olive oil and rub all the flavours in
- Add to the pan and brown evenly
- Add the gin, the juniper berries and the mustard
- Pour in the double cream and stir
- Serve with pasta or sauteed potatoes and green beans
- 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!)
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