Whisky and Spice Cured Venison Fillet

with Juniper Berries and Wild Thyme

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Preparation info

  • For

    25–50

    people, depending on how it is served
    • Difficulty

      Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

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