Cooking, Venison Collops
the meat of the Red Deer, is a traditional Scottish dish, but
it must be well hung to bring out its full flavour and make
it tender. Prince Charles Edward ate many a similar dish during
his time in the Highlands.
Pinch of ground mace
2 lb fillet of venison
1/2 pint brown gravy or rich beef stock
2 tablespoons butter
1 tablespoon flour
1/2 pint water
Salt and black pepper
1 teaspoon red currant jelly
Cut venison into thin slices and fry in hot butter until a rich
brown on both sides. Remove meat and stir flour into butter.
Add stock and water. Season with salt, pepper and mace. Put
venison back into pan, cover and simmer very gently until tender.
Skim the sauce. Add teaspoon
of red currant jelly and pour over collops.
Thomas Pennant on Venison. Among the common folk of Scotland, venison does not appear to have played any important part apart, of course, from the great hunting
days of the early centuries, and then again in more recent times in the Highlands. It was, however, available at the inns; and one
wonders how well it was cooked, particularly on reading such comments as that made by Thomas Pennant on his visit to Kinlochleven. " Breakfast on most excellent minced stag, the only form I thought that animal good in. "
To Scottish Cooking