By Jenny Nguyen-Wheatley
Not only does the Scotch whisky sauce in this recipe smell heavenly, but it’s creamy, malty flavor also complements the lean, gaminess of venison. I’ve made variations of whisky sauces in the past using American whisky and bourbon, but it’s distinctly different when you use Scotch, which is where the original sauce originated.
For the base of the sauce, use butter like the recipe says, but if you have duck fat, use that because it will taste so much better.
Prep time: 5 minutes
Cook time: 30 minutes
- 1 ½ to 2 pounds of venison loin
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 1 shot of single malt Scotch whisky
- 1 teaspoon of coarse ground mustard
- ½ cup beef/game stock
- ¼ cup heavy cream
- Salt and pepper, to taste
- Take venison out of the refrigerator at least an hour prior to cooking. Before cooking, pat dry with paper towels and sprinkle with salt and pepper to taste. For more even cooking and to help the loin keep its shape, tie with cooking twine.
- Preheat oven to 300 degrees Fahrenheit. Heat oil in a pan over medium-high heat. When the oil begins to smoke, brown the loin on all sides.
- Transfer the loin to a cookie sheet and roast in a 300-degree oven for 20-25 minutes for medium rare. Cooking times will vary – use a probe thermometer for the most accurate reading.
- While the venison loin is in the oven, make the whisky sauce. In the same pan you cooked the venison, add butter over medium heat and sauté shallots until soft. Add whisky and stir, scraping the bottom of the pan with a wooden spoon and allowing whisky to reduce nearly completely. Add the stock and mustard, and simmer for 3 minutes. Stir in heavy cream and season with salt and pepper to taste. Simmer until thickened.
- When venison comes to temperature, remove it from the oven and allow to rest for 5 minutes tented in foil. Then slice and serve immediately with the whisky sauce. If the sauce needs reheating, heat on low and whisk in more stock if necessary.