Whiskey Recipes – Venison & Ale Pie
Whisky Venison & Ale Pie
1 Boned shoulder joint of venison (approximately 900g/2lb in weight) or 2lb diced venison steak
2 oz butter
1 tablespoon good quality olive oil
1 teaspoon coarsely crushed black peppercorns
300ml/1/2 pint of strong ale
2 tablespoons malt vinegar
1 teaspoon dark brown sugar
150ml/1/4 pint chicken or beef stock
2 onions chopped
8 allspice berries
4 cloves of garlic
3 bay leaves
Good shot of Whisky, The Whisky Boys would recommend a Glenfiddich 15 Year Old Single Malt.
1. Heat 1 oz butter and oil in a flame proof casserole dish and brown the joint or diced steak on both sides. Season with salt and the coarse black pepper. Add the shot of Glenfiddich Whisky and flambé. Add the ale, vinegar, sugar, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil then leave to simmer, covered, for 90 – 120 minutes joint, and 60 minutes for the diced steak until the meat is tender.
2. Remove the venison from the casserole and keep hot. Discard the bay leaves. Add the final 1 oz butter and reduce the liquid to a strong flavour and thicken slightly if required. Serve the sauce over the meat.
3. Remember to have a wee dram of Glenfiddich sitting by your side as you eat this fabulous stew.
We have recently sourced a great supplier of venison from a friend and neighbour of Whisky Boy Nicola. Dave is a professional deer stalker and is in the process of growing his small local business (www.venisondirect.co.uk). The website is currently being developed by Whisky Boy Nicola via her company (www.seocilas.co.uk) and orders can be placed online, this service is however only available within the local areas listed below:
Remember if you place an order, tell them the Whisky Boys sent you.