January - Venison Balmoral


To inspire your culinary creativity, we're excited to bring you the first Recipe of 2021 - Venison Balmoral. Served with a Whisky Sauce, and of course a wee dram to wash it down, this little number uses the contents of the Wild Burns Box to celebrate Scotland's National Bard, Robbie Burns, in true style.
 
Ingredients
2 red haunch steaks
Farmer's Son Haggis Bung
4-6 rashers of pancetta
25g butter
5 peppercorns
60ml Scotch Whisky
125ml double cream
125ml beef stock
50g mushrooms
2 teaspoons coarse grain mustard
Salt & Pepper

Method
1. Using a meat mallet, or a good old rolling pin, flatten the Haunch Steaks to make them thinner, larger and easier to fold.

2. Cover the Steaks with loose Haggis (no need to cook or boil it before), and roll it up. Wrap the whole Steak in the pancetta, using a cocktail stick to secure if necessary.

3. In a hot frying pan, sear for 1 minute, creating a seal whilst adding colour.

4. Place the steaks in the oven at 200C for 8-10 minutes then rest 10 minutes.

5. Melt the butter in the same pan on a medium heat, add the peppercorns and cook until they release their aroma after 2 or 3 minutes. Then add the whisky and carefully set it alight until the flames die down.

6. Add the cream, stock and mushrooms and bring to the boil, before reducing to a simmer. Simmer until the liquid has reduced by half, stirring regularly to ensure the mushrooms don’t stick.

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 - Woodmill Tip -
Why not add 1 teaspoon of honey if you feel the whisky makes the sauce a little too bitter. Scottish Heather Honey adds a mellow flavour to the sauce, without being too sweet, but any old honey does the job.
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7. Add the mustard, before seasoning to taste with the salt & pepper.

Serve with steamed broccoli (or other seasonal greens), a baked potato and, of course, a wee dram.

BUY THE BURNS BOX

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