mobile-menu mobile-menu-arrow Menu
Tel: 01556 650 233 |

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.



Set on a farm, this elegant country house offers gracious living and a relaxed environment. The very large bedrooms (most set around a courtyard) are strikingly individual in style, with great attention to detail and comfort. The billiard room has a comprehensive honesty bar, and the panelled dining room, with magnificent 15-seater table, is the setting for excellent meals. Sporting access to 25,000 acres makes this a great place for fishing and outdoor breaks. Click to read The Guardian's full review of Craigadam.
Check Availability
Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee AA Breakfast of Scotland