Jura Venison Gin Pie

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This is Claire Fletcher’s recipe using Lussa Gin and local Jura venison.


  • 50 g butter
  • 1 large onion, thinly sliced
  • 100 g diced


Preheat the oven to 150C/300F/Gas 2.

Melt the butter in the casserole dish on the hob and add the sliced onion and pancetta. Once the onions are soft and transparent, which always takes longer than you think, increase the heat and add the gin. It needs to bubble to take out the