Fillet of Scottish Venison with Jura Whisky

This simple, but oh so rich recipe combines local produce and two iconic natural food products from West Coast of Scotland – Highland venison and malt whisky from the nearby Island of Jura.

Ingredients – serves 4

  • 2 tablespoons oil
  • 1kg fillet of venison
  • 50g butter
  • 2 onions, finely chopped
  • 1 tablespoon coarse oatmeal
  • 4 tablespoons Isle of Jura whisky
  • 250 ml single cream
  • Bunch watercress for garnish
  • 4 portions of rice


  1. Heat the oil in a frying pan. Cut the fillet into 4 pieces and fry in the oil, remove from the pan to a heated serving dish when cooked.
  2. Put the butter in the frying pan and add the finely chopped onions, allow to simmer for a few minutes.
  3. Add the oatmeal to the onions and cook over a low heat until all the butter has been absorbed, then add the whisky, lastly pour in the cream and stir well over a low heat.
  4. Pour over the venison, garnish with watercress, assemble on four plates and serve on a bed of rice.


Recipe contributor : Ardfern Yacht Centre

Ardfern Yacht Centre is located at the head of Loch Craignish, one of Scotland’s most beautiful and sheltered sea lochs. It has several interesting islands and natural anchorages and the yacht centre has an established history having original started around an old pier where steamers and puffers that served the isolated west coast communities once moored.

We offer fully serviced pontoon berths, swinging moorings, a comprehensively stocked chandlery and full workshop repair and maintenance facilities all within a traditional west coast village setting.

For further information please visit Ardfern Yacht Centre website:


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