John Torode's venison fillet with mushroom and whisky sauce
John Torode continues his tour of the Highlands and trades four wheels for two as he mountain bikes through the forest on the banks of Loch Torridon.
Heading inside the Torridon hotel for a taster at their famous whisky bar inspires his recipe - venison fillet with mushroom and whisky sauce!
Venison with wild mushrooms
Olive oil, for frying1 celeriac, peeled and coarsely grated5 parsnips, coarsely grated500g venison fillet2 or 3 sprigs fresh rosemary1 tbsp butter1 shallot, finely sliced250g wild mushrooms, sliced1 tbsp chopped fresh tarragon2 tbsp whisky2 tbsp double creamSalt and freshly ground black pepper
1. Heat 2 tbsp oil in a frying pan. Add the grated celeriac and parsnips, season, and then cook on a medium heat for about 8-10 minutes, stirring occasionally until softened and light golden brown.
2. Heat a little oil in a large frying pan. Season the venison fillet well then place in the pan with the rosemary. Cook for about 7- 8 minutes, or to your liking, turning every so often to sear all over.
3. Take the venison out of the pan and leave in a warm place to rest.
4. Meanwhile, add a little more oil and the butter to the frying pan with the shallots and mushrooms. Cook for a few minutes to soften down then add the tarragon and 1 tbsp whisky and bring to a simmer. Pour in the cream and the remaining whisky and take off the heat.
5. Cut the venison into slices. Spoon the celeriac and parsnip mix onto plates and arrange the venison on top. Spoon over the mushrooms and sauce.