Skip to content Skip to navigation

Wild Scottish Venison with Port

Wild Scottish Venison with Port-Roasted Figs and Rooster Potato Wedges

100ml Cold Pressed CULLISSE Highland Rapeseed Oil
5 small fresh red chillies
4 small red onions, finely sliced
800g Wild Scottish Venison (haunch steak cuts are ideal)
200g soft dried figs
50ml port wine
150ml balsamic vinegar

4 large Rooster Potatoes
100ml Cold Pressed CULLISSE Highland Rapeseed Oil

To make the venison dish

Heat half the cold pressed rapeseed oil in a heavy pan. Add the chillies to the hot oil and coat completely, cooking for about 2 minutes or until the skins just begin to blister.

Add the red onions, toss in the oil, cook for 3 minutes and add the venison steaks, turning quickly to seal all sides of the meat. Cook for about 8 minutes or until medium-rare. Add the figs and remaining oil, then the port and the balsamic vinegar and reduce for about 3 minutes.

To make the potato wedges

Pre-heat the oven to 200’C/400’F/Gas 6.

Warm the cold pressed rapeseed oil in a baking tray.

Slice the Rooster potatoes into wedges (as thickly or thinly as you like), rinse under cold running water and pat dry with a tea towel (you don’t want any droplets of water left on the wedges).

Add the wedges to the warm oil and bake in the preheated oven until golden and crisp (about 40 minutes in total, turning only once half way through, although baking time is dependent on the thickness of the wedges).

Accompany with a watercress salad and a sprinkling of smoked sea salt over the potato wedges.

Serves 4

Recipe by Robert Mackenzie