True Highlands Blog
Venison has a bit of a reputation. It’s hard for most people to divorce its image from associations with the Scottish gentry. It conjures up images of banquets, royalty and elaborate formal dining, but it doesn’t have to be like this. I firmly believe that venison should be for everyone, so in an attempt to reclaim it for the masses I have here a recipe for something that sums up, for me, the very opposite of haute cuisine. Something that is unpretentious, wholesome, but at the same time still very tasty.