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Collops of Roe Venison


  • 3 – 4 medallions of venison per person.
  • Olive oil, butter, good meat stock (or cheat with beef bouillon paste).
  • Crème freche.
  • Salt and pepper.
  • Parsley.
  • Brambles (blackberries) or raspberries to decorate.


  1. Put the olive oil & butter in a pan and heat; fry the medallions on a medium heat for 4-5 minutes turning frequently
  2. Put on a warm dish with a teaspoon of red current jelly on each.
  3. Add meat stock to pan and boil briskly and let it reduce a little.
  4. Add crème freche and adjust seasoning.
  5. Place medallions on a plate spoon over sauce and decorate with parsleys and brambles/raspberries.
  6. Lovely with mashed potatoes with celeriac, brussel sprouts, peas and carrots.



Craigadam Dumfries Hotels won the MacAllan Taste of Scotland Award. Celia Pickup's success is a sound testimonial to the continuing excellence of her cooking and presentation. Celia Pickup has developed game cooking at Craigadam into a true 'Taste of Scotland'. The meals are sumptuous, the desserts not for the calorie-conscious all in the setting of the wood-panelled dining room Dumfries Hotels don't get better than Craigadam
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee AA Breakfast of Scotland