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Loin of Venison with Bacon & Irish Whiskey Cream


Ingredient list

500 G. / 1 ¼ lbs. Boneless venison loin, well trimmed
12 rashers streaky bacon
1 tbsp. vegetable oil
1 tbsp. butter

Spice Mixture

6 juniper berries
2 whole cloves
¼ tsp. dried thyme
2 tsp. whole black peppercorns
½ tsp. salt


250 ml. brown chicken stock
120 ml. double cream
5 Tbsp. Irish whiskey


Grind the spices together in a mortar and pestle or a small coffee grinder.

Slice the venison loin into 12 even sized medallions and sprinkle the meat evenly with the spice mixture.  Drizzle 2 Tbsp. Irish whiskey over them.  Wrap each medallion with a slice of streaky bacon around its circumference, and fix it in place with a cocktail stick.

Fry the medallions over high heat in a heavy based fry pan with the oil and butter.  Fry for about 2 minutes on each side, then turn each medallion on to its side to crisp up the bacon a little.  When all the bacon is lightly crisped all round, pour off any excess fat, and add the remaining whiskey into the pan, and carefully ignite it to flambé the venison.  Remove the meat, and allow it to rest in a warm place while finishing the sauce.  Add the stock to the pan and boil over high heat until the sauce consistency preferred is reached.  Add the cream and return to the boil.

Place two of the medallions in the centre of warmed plates, and pour the sauce around.  Serve with something like roast vegetables.

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