My favourite way to cook vension is really more of a starter but here it is anyway. Fry some diced venison with onion in some oil, add some whisky and light it. Once the venison is cooked take it out of the pan and keep warm, fry some potato scones in the juices. (they should soak up a lot of the juices which makes them taste amazing) Serve with the venison and onion stacked on top of the tattie scones and pour over any cooking juices left in the pan.
Not sure if you have potato scones over there but they're fairly easy to make.
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt
Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. ***** all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.
