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Rothiemurchus Collops of Venison


25 g butter
4 175 g venison steaks; (or sirloin steaks)
2 small eating apples; cored and sliced
2 tablespoons whisky
1 teaspoon honey
150 ml double cream
5 juniper berries; crushed
sprigs parsley; to garnish

Yield: 4 servings

Melt the butter in a large frying pan and cook the steaks. Remove when cooked and keep warm. Fry the apple slices until heated through. Mix together the whisky, honey, cream and juniper berries. Add to the pan and heat until warm. Pour the sauce over the steaks and serve garnished with parsley.




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