Scottish Collops of Venison
Serves 4
4 x 175g (6oz) Venison Steaks
150ml (5 floz) Double Cream
25g (1oz) Butter
2 Small Eating Apples, cored and sliced
2 tbsp Whisky
1 tsp Honey
5 Juniper Berries, crushed
Parsley sprigs - to garnish
Melt the butter in a frying pan and fry the steaks, as preferred.
Remove and keep warm.
Fry the apple slices until slightly browned.
Mix the whisky, honey, cream and juniper berries together.
Add to the frying pan and heat but do not boil.
Pour the sauce over the steaks.
Garnish with parsley.
Serve.
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