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Soups & StartersMeat

Loin Of Highland Venison With Skirlie Tatties & Roast Arran Beetroot

Kindly supplied by Jacqueline O'Donnell, The Sisters Restaurant, 36 Kelvingrove Street , Glasgow


1kg Loin of venison
1kg Maris Piper potatoes, cut into rough large cubes and cooked
1 onion chopped finely
125g medium oatmeal
100g butter
1 bunch of fresh beetroot, boiled for 45 minutes (leave skin & top and tail on)
2 carrots par boiled
small glass of red wine
1 tbs redcurrant jelly

Rub venison with oil salt & pepper
Place venison loin whole in a hot pan seal all edges until light brown

Put in hot oven 200c for 12mins

Lift from pan and allow to rest somewhere warm for at least 10min

Meanwhile reduce juices in venison pan with red wine & redcurrant

Place cooked carrot & beetroot on a baking tray with olive oil & sprinkle a wee drop balsamic vinegar over baked for 20mins

Lightly fry onion in some butter until soft then add oatmeal
cook until golden brown then toss in the tatties until all coated in oatmeal.

Shape tatties in round cutter slice venison thinly and arrange over the top put carrot & beetroot at the side and add a little of the red wine gravy onto the plate.

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