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Whisky venison steaks with neeps and tatties
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Whisky venison steaks with neeps and tatties
Serve this delicious gluten-free recipe with leafy green veg
Serves: 2
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
851Kcal
Fat
42gr
Saturates
24gr
Carbs
49gr
Sugars
18gr
Fibre
8gr
Protein
33gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp clear honey
- 100ml whisky
- 1 x 240g pack of 2 venison steaks
- 350g swede
- 350g potatoes
- 25g butter
- a sprinkle of freshly grated nutmeg (optional)
- 1 tsp sunflower oil
- 100ml double cream
- 1 tbsp wholegrain mustard
- a squeeze of lemon juice
- leafy green veg, to serve
- 1 tbsp whiskey, to finish
Step by step
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Measure the honey into a medium shallow dish and gradually mix in the whisky, until the honey has dissolved. Add some seasoning and the venison steaks. Cover and set aside at room temperature while you cook the neeps and tatties.
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Peel the swede (it’s easiest to simply cut away the skin with a large kitchen knife), and cut into roughly 2cm chunks. Add to a pan of salted boiling water and cook, covered for 15 minutes. Peel and roughly chop the potatoes, add to the pan and cook for a further 15 minutes until both are tender. Drain well, then mash with the butter, some seasoning and nutmeg to taste if you like.
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Lift the venison steaks out of the whisky marinade and pat them dry on kitchen paper, reserving the marinade to make the sauce. Heat the sunflower oil in a frying pan, then add the steaks to the hot pan. Fry over a medium heat for 2 minutes each side for medium rare, or until cooked to your liking. Remove to a warmed plate.
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Wipe out the pan if necessary (the honey from the marinade may have caught and burnt), then pour in the marinade. Boil over a high heat for a couple of minutes until reduced. Add the cream and mustard to the pan, and stir together well, cooking for a little longer until the sauce has a good consistency. Remove from the heat, add the extra tablespoon of whisky, seasoning and lemon juice to taste. Add any resting juices from the venison plate.
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Slice the venison steaks and serve with the neeps and tatties, and the whisky sauce, plus a leafy green veg.