Whisky and Spice Cured Venison Fillet

This is one of my favourite cures to serve with whisky – you can adapt the spices according to the aroma and flavour notes in the whisky, and the cure makes the meat incredibly velvety and tender. I use the superbly butchered and hung venison fillet from Rothiemurchus Estate and serve it with gin-soaked rowan berries (filtered from my homemade gin) and a drizzle of either orange oil or sour, tangy pomegranate molasses, depending on the whisky. In spring, I garnish it with a sprinkling of la