Loin or Fillet of Venison with a Blackcurrant Liqueur Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

After the excesses of Jimmy MacNab’s mighty roast haunch of venison, I cooked for him a more modern and refined version of this game, based on traditional venison collops. He ate the lot, said nothing and poured me a dram of MacPhunn whisky.

Some centuries ago MacPhunn of Drip, a local laird of ancient lineage, fell upon evil times and took to stealing sheep. For this he was carried off to Inverary and hanged and his widow invited to come and collect his corpse. Half-way across Loch Fyne she thought she saw him move and, mixing some of her own milk (she was nursing a baby) with some whisky, forced it between his lips. At this MacPhunn sat up and, not long after, landed as good as new at the cairn which bears his name, a few hundred yards from The Creggans Inn. By law he could not be hanged twice and so he lived happily for many more years and now lies buried in Strachur churchyard.

Such are the life-giving qualities of a really good malt whisky, notably Old MacPhunn.


  • 1 × 1½ lb (750 g) loin or fillet venison
  • Butter
  • 1 wineglass blackcurrant liqueur
  • 4 fl oz (125 ml) strong game or beef stock
  • 1 teaspoon tomato purée
  • Freshly ground black pepper


Bone the venison, if using loin. Cut the venison into 4 in. (10 cm) discs (or collops) and beat lightly with a rolling pin to flatten them. Fry gently in butter for 1 minute or so on each side. Pour in the blackcurrant liqueur and flame. Remove the venison from the pan, put into a serving dish and keep warm.

Meanwhile, as the flames die away from the blackcurrant liqueur, pour in the game or beef stock, and let it bubble for 2 or 3 minutes. Stir in the tomato purée and season well with pepper. At this stage the sauce may be really quite thick and it would be a good idea to add a couple of tablespoons of water and any juices that have seeped from the venison. Dip your finger in to see if it tastes nice and, if you have a good, runny, rich sauce, beat in a knob of butter to make it really rich and shiny, then strain it through a fine sieve over the venison.