Schwartz September 2019

Loin Of Wild Highland Venison with Warmed Angus Balsamic Raspberries

Jacqueline O’Donnell, chef/patron (aka Big Sis) of The Sisters Restaurants, Glasgow
Serves: 4
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This recipe signifies wonderful Scottish produce at its finest in a society where we want our food quickly, as it is ready in under 15 minutes. This is super healthy and sings from the rooftops of first class quality venison roaming wild around the Highlands of Scotland and the finest berries in the world. The balance of rich game complementing flavourful raspberries and a cheeky wee drizzle of balsamic lifts the whole dish. It’s my idea of an exceptional quality meal in an instant!


  • Saddle of Venison 900g
  • Olive oil 1 tbsp
  • Salt & Pepper to season
  • Balsamic vinegar 2 tbsp
  • Scottish raspberries 250g


  1. Cut venison into four portions and rub each with a little oil and season
  2. Heat oven to 200°C. Seal venison in a pan and then roast for 6 minutes
  3. Allow to rest for 6 minutes in a warm place
  4. Shake raspberries over venison and drizzle with balsamic
  5. Serve with a rocket and spinach salad
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