Scotch collops are an ancient dish, which can be made with beef, lamb or venison. This is the latter, and it’s bloody lovely. Serves 4.
- 4 180g (6 oz) venison steaks; (or sirloin steaks)
- 30g (1 oz) butter
- 2 small apples, cored and sliced
- 1 tsp honey
- 250g (9 oz) double cream
- 5 juniper berries, crushed
- parsley, to garnish
- 2 tbsp whisky
- Melt the butter in a large frying pan and cook the steaks. Place in the oven to keep them warm while you make the sauce. Fry the apple slices until hot, then mix the whisky, honey, cream and berries together and add them to the pan. When sauce is hot, pour over the steaks, garnish with parsley, and serve.