
Deer today, dinner tomorrow
As you are all no doubt aware, this Saturday is Eat Scottish Venison Day. According to its producers, the meat is not only healthy, nutritious and natural but also lean.
There are lots of events planned around the day itself but the Glengoyne Distillery, which is just outside of Glasgow, is getting in on the act early with a venison cooking demo tomorrow.
Hosted by Tom Lewis of Monachyle Mhor, there will be cooking demonstrations of new and classic venison recipes along with the chance to taste Tom's finished dishes. I expect that the odd nip of Glengoyne 10 year old will probably be on the cards as well.
Joint organisers of the event, The Scottish Venison Working Group, will also be on hand to offer visitors advice on venison such as what cuts to buy, how to cook it and where to buy it from.
In Edinburgh, on Saturday, Fletchers of Auchtermuchty will be displaying the world's largest recorded venison haggis at the Farmers' Market. From 11am, the monster haggis will be cut open and served up to market-goers.
Should you need any more convincing as to why you should eat venison, Fletchers are offering Eat Scottish Venison Day discounts on selected cuts at their stall in the market.
Lots of 5pm members feature venison on their menus. I'm not promising that it's on their menus today but the following are no strangers to the delights of a nice piece of venison fillet: The Horseshoe Inn at Eddlestone; The Sisters in Glasgow; Elliot's Restaurant in the Apex on Edinburgh's Waterloo Place; Opus One at the New County Hall in Perth and Blackaddie in Dumfriesshire.
Special mention goes to Neil Forbes who looks after the kitchens at The Atrium, blue and Cafe St Honore in Edinburgh. Venison is a regular visitor to The Atrium and Cafe St Honore and we hear rumours that, on an as yet undecided Saturday later this year, chef Forbes will be doing a venison carcass butchery demo at the Atrium followed by lunch.
We'll fill you in on the details as we get them. Meanwhile, here's a pic of an Atrium venison dish. It's roast, wild, Borders Roe deer served with a rosti, spinach, Scottish chanterelles and broad beans.
