Measure the honey into a medium shallow dish and gradually mix in the Outlaw King whisky, until the honey has dissolved. Add some seasoning and the venison steaks. Cover and set aside at room temperature while you cook the neeps and tatties. I have left it over night to marinade previously.
Peel the swede (it’s easiest to simply cut away the skin with a large kitchen knife), and cut into roughly 2cm chunks. Add to a pan of salted boiling water and cook, covered for 15 minutes. Peel and roughly chop the potatoes, add to the pan and cook for a further 15 minutes until both are tender. Drain well, then mash with the butter, some seasoning and nutmeg to taste if you like.
Lift the venison steaks out of the whisky marinade and pat them dry on kitchen paper, keeping the marinade to make the sauce. Heat the sunflower oil in a frying pan, then add the steaks to the hot pan. Fry over a medium heat for 2 minutes each side for medium rare, or until cooked to your liking. Remove to a warmed plate. Let sit for atleast 5 minutes somewhere warm.
Wipe out the pan if necessary (the honey from the marinade may have caught and burnt), then pour in the marinade. Boil over a high heat for a couple of minutes until reduced. Add the cream and mustard to the pan, and stir together well, cooking for a little longer until the sauce has a good consistency. Remove from the heat, add the extra tablespoon of whisky, seasoning and lemon juice to taste. Add any resting juices from the venison plate.
Slice the venison steaks and serve with the neeps and tatties, and the Outlaw King whisky sauce, plus a leafy green veg