Rascally Roast Venison Striploin

Millbank Venison Recipes

roast venison striploin

How the recipe was developed:

Roast Venison striploin recipe was developed to accompany Annandale Distillery’s Rascally Liquor

Difficulty Level:


Type of dish:



2 cloves garlic, crushed
* 4 sprigs fresh thyme
* 4 tbsp olive oil
* 400g Venison Striploin
* A good measure of Rascally Liquor Whisky.

For the Juniper Saucev * 8 juniper berries
* 350ml dry red wine ( a good quality Merlot would do nicely )
* 1 pinch Chinese 5 spice
* 600ml beef stock
* 40g cold butter

Preparation Method:

1. Place the venison in a bowl and add the garlic, thyme, oil and a good measure of the Rascally Liquor. Cover with cling film and leave to marinade in the fridge for two hours.

2. Crush the juniper berries with a the flat side of a knife blade and place in a pan with the red wine and five spice powder – cook down over a moderate heat until reduced by half.

3. Add the beef stock and reduce by half again. Strain the sauce and set aside.

5. Set the oven to 180C/gas 4. Heat a large, heavy-based saucepan, and fry the venison and crushed garlic from the marinade, until browned on all sides. Transfer to the oven and cook for 12 minutes – turning the meat over, halfway through its cooking time. Remove from the oven and leave to rest for five minutes – this standing time helps keep the meat juicy and easy to carve.

6. While the venison is resting, warm the sauce and stir in the butter. Serve the venison on a bed vegetables of your choice, drizzled with the juniper sauce.

Hints and Tips:

Rascally Liquor can be enjoyed while preparing your meal at the heart of some rather extraordinary cocktails or enjoyed sitting next to your plate as you dine.
We are coming to the end of our fallow venison season. We may not be able to for fill online orders for a couple of weeks after you have placed an order. Please phone or e-mail before ordering to check availability.
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