The Herald on Sunday - Sunday Herald Life - - FOOD & DRINK -

As a child, Ly­die hated veni­son, as it was hung un­til it dropped. When she moved to Scot­land, she thought she would never cook it, but learn­ing about re­ally fresh gor­geous Scot­tish veni­son and the many cuts, she was soon con­verted. She now adores it, and cook­ing it in this style de­fines her love for cook­ing the French way and a cel­e­bra­tion of Scot­land.

(Quan­ti­ties are rough es­ti­mates by Ly­die – there are no set mea­sure­ments.)

Roll a 100g fil­let of veni­son in cin­na­mon, car­damom and very lit­tle cumin and nut­meg. Pan-fry and seal on all sides, then flame it with port and season with salt and pep­per. Place in oven for 10 min­utes. You’ll be left with the “jus” in the pan. Mix this with honey, port and a lit­tle “nam pla” (Thai fish sauce) and pep­per. Re­duce the sauce and add a tiny bit of lime and but­ter then re­move the veni­son from the oven and let it rest. Add any liq­uid that comes out to the re­duc­tion, and re­duce a tiny bit more. Now take veni­son, slice it (it should be rare), top with the sauce and serve with some gin­gered sliced cooked cab­bage.

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