This recipe is based on a traditional Scottish one that dates back to the 18th century, says Ali Stoner.
“Collop”, possibly derived from the French “escalope”, basically means a slice of meat. Collop Monday was the day prior to Shrove Tuesday and was celebrated as the last time to eat meat before the Lenten period.
Although that tradition has now fallen away, this dish shouldn’t be forgotten. It’s incredibly easy and super tasty – and makes an excellent supper.
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Ingredients (serves 1)
- 140g venison fillet (lamb or beef can also be used)
- pinch of mustard powder
- beef dripping or tallow, for frying
- 20g unsalted butter, plus extra for spreading
- 4 mushrooms, sliced
- 2 shallots, finely sliced
- 25ml (1½ tbsp) whisky
- 125ml beef stock
- 1 slice of good sourdough bread
- splash of double cream
- 1 garlic clove, peeled
- salt and ground black pepper, to taste
- chopped flat-leaf parsley, to garnish
- salad or buttered greens, to serve (optional)
Method
- Cut the fillet into 4 pieces and beat out to about 1cm (½ inch) thick. Sprinkle some mustard powder onto each side and rub in, then do the same with salt and pepper.
- Heat a little beef dripping or tallow in a frying pan until very hot and quickly sear the meat. I like mine served pink, but do cook to your liking. Remove to a plate to rest.
- Add the butter to the same pan and fry the mushrooms and shallots until starting to brown and soften. Deglaze with the whisky and let it bubble and reduce, then add the beef stock. Simmer, stirring from time to time, while you toast your bread.
- Add a splash of double cream to the pan, stir through and, when it has reduced to a thick gravy, add the venison back to the pan. Turn the heat off and let it warm through.
- Rub your toast with the raw clove of garlic, then spoon over the meat with the sauce. A quick season, a sprinkle of parsley and you are done. Serve with a salad or some buttered greens, if you like, or it’s delicious just as it is.
Taken from Scran: Modern Scottish Food Inspired by Tradition by Ali Stoner.
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