Whiskey and Peppercorn Sauce
A rich and luxurious sauce to complement the unique flavour and texture of Highland Game’s Wild Scottish Venison.
1kg Venison fillet
2 tbsp. olive oil
½ tsp. soft brown sugar
3 shallots, very finely chopped
100ml whisky, warmed
2 level tbsp. green peppercorns in brine, rinsed and drained
300ml double cream or crème fraîche
2 level tbsp. Dijon mustard
sea salt and freshly ground black pepper
To cook the fillet:
Preheat the oven to 200C/400F/Gas Mark 6. While the oven is heating, bring the Venison to room temperature. Rub the fillet all over with olive oil, then season with salt and freshly ground black pepper. For a very neat presentation, you can tie the Venison up along its length at 4cm intervals with fine string. This will firm it up and give it a good round shape.
Heat a heavy roasting tin or very large frying pan until very hot indeed and add the fillet. Brown this quickly and evenly all over. Season again and place the whole thing in the oven. Roast for 20 minutes for RARE or 25-30 minutes for MEDIUM. Remove from the oven and transfer the fillet to a warm serving dish (reserving the roasting tin and juices) to relax for 10 minutes while you make the sauce.
To make the sauce:
Put the roasting tin directly on a medium heat. Add the shallots and whisky and scrape up any sticky meat juices from the bottom of the pan. Cook for 2-3 minutes until the shallots begin to soften and the whisky almost disappears but leaves a glaze on the bottom of the pan. Stir in the drained peppercorns, cream, soft brown sugar and mustard and bring slowly to the boil, stirring now and then to help the cream and mustard melt into the sauce. Boil for 3-4 minutes until slightly thickened and pour in any juices collected from the resting fillet. Reheat, taste and season and serve in a warmed sauce-boat.