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Scottish Collops of Venison
Scottish Collops of Venison with apple, whisky, honey, cream and juniper berry sauce, to compliment the venison.
Ingredients:
4 x Venison Steaks, 6 oz (175g) each
5 fl oz (150ml) Double Cream
1oz (25g) Butter
2 Small Eating Apples, cored and sliced
2 tbsp Whisky
1 tsp Honey
5 Juniper Berries, crushed
Parsley sprigs - to garnish
Serves: 4
Method:
Melt the butter in a frying pan and fry the steaks, as preferred.
Remove and keep warm.
Fry the apple slices, until slightly browned.
Mix the whisky, honey, cream and juniper berries together.
Add to the frying pan and heat, but do not boil.
Serve:
Place the Steaks on the serving plates
Pour the sauce over the steaks.
Garnish with parsley.
Serve with potatoes, sauteed mushrooms and seasonal vegetables.
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