Chef Willie Deans on Highland venison

  • The Larder
  • 15 November 2013
Chef Willie Deans on Highland venison

credit: Stephen Robinson

Chef's choice - The Perthshire Larder

In Perthshire I have grown accustomed to having world-class ingredients all around me and at my doorstep. From using microherbs grown by Scotherbs in Longforgan and hand picking the season’s chanterelles and berries, we are truly spoilt for choice.

We have had a great relationship with our venison supplier, Highland Game, who are based in Dundee but source from all over the Highlands.

My tip to serving tender and juicy venison is not to over-cook it and always allow the meat to rest for about 10 minutes before carving and serving. This will work wonders for the texture and taste. Cook venison until either rare or rosy to ensure maximum flavour and tenderness.

Willie Deans is head chef and proprietor of Deans at Let’s Eat Restaurant in Perth.