Venison Loin with a Whisky Cream Sauce

A lovely Autumnal warmer after a good dose of seasonal fresh air!


  • 1 Venison Loin, cut into steaks about 2.5cm thick
  • 2 Pieces of fried bread
  • 50g Butter
  • 1 Onion, finely chopped
  • 100g Mushrooms, sliced
  • 150ml Double Cream
  • 1tbsp Whisky
  • 2tsp Parsley, chopped
  • 50g Pate (whichever pate you choose will be lovely)
  • Salt and Pepper for seasoning

(Serves 2)


Season the venison with salt and pepper. Then, in a frying pan, heat the butter and once hot cook the steaks until they are done to your own liking – we suggest medium for Venison. Once done, remove them from the pan, put to one side and keep warm.Next, heat a little more butter in a pan and fry the onions and mushrooms. Once softened, add the whisky, cream and chopped parsley. Season to your taste with salt and pepper and simmer for a few minutes.While the sauce is simmering, spread both slices of fried bread with your chosen pate.To serve, plate the venison on the fried bread and pate. Serve the sauce on the side or pour over the top. Accompany with your choice of vegetables and potatoes