Gillie’s Venison

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

(Recipe from the daughter of a gamekeeper in Wester Ross.)


  • venison
  • salt
  • pepper
  • flour
  • bacon fat or beef dripping


Cut the meat into one-inch cubes and dip into seasoned flour. Melt plenty of fat in a strong iron pot or earthenware casserole—two inches is a good depth—put in the venison and keep turning until browned all over. Sprinkle with salt and pepper, cover closely, and cook gently for an hour or until the meat is tender. Dish the meat, pour off any superfluous fat, and make gravy in the usual way, th