Venison On Clapshot with Whiskey Jus Recipe – Scottish-Inspired Game Dish

Venison On Clapshot with Whiskey Jus Recipe

This recipe is used with permission and is owned by The Local Gastropub restaurant

This Venison on Clapshot with Whiskey Jus recipe is a refined Scottish-inspired dish featuring tender marinated venison loin, creamy clapshot made from potatoes, turnips, and carrots, and a rich, reduced whiskey jus. Featured on DNA Dinners with host Denise Oliveira, this recipe delivers deep, earthy flavours and elegant plating perfect for elevated dining.

The Inspiration

This dish is inspired by traditional Scottish game cookery, where venison, root vegetables, and rich sauces form the foundation of hearty, seasonal meals. Clapshot, a classic Scottish side dish, combines potatoes and turnips for a rustic mash that perfectly complements robust meats like venison.

Denise Oliveira’s DNA Dinners interpretation elevates these traditional elements with modern technique, incorporating a blackberry and wine marinade to tenderize and flavour the venison. The whiskey jus adds depth, smokiness, and complexity, tying together the earthiness of the game meat with the sweetness of berries and the richness of slow-cooked stock. The result is a dish that feels both heritage-driven and restaurant-worthy.

Ingredients

Venison

• 1 pound (400 grams) venison loin
• 1 carrot, peeled and diced
• 1 onion, peeled and diced
• 2 cups (480 millilitres) blackberries
• 1 teaspoon (5 millilitres) black peppercorn
• 1 teaspoon (5 millilitres) juniper berries
• 1 teaspoon (5 millilitres) salt
• 1 cup (240 millilitres) Merlot wine
• 1 teaspoon (5 millilitres) vegetable oil, for searing
• 1 teaspoon (5 millilitres) butter

Whiskey Jus

• 2lb (850 grams) beef bones
• ¼ cup (60 millilitres) carrot, peeled & diced
• ¼ cup (60 millilitres) onion, peeled & diced
• 1/8 cup (30 millilitres) celery, chopped & diced
• 4 cups (960 millilitres) veal stock, ALT: beef stock
• 1 clove garlic, minced
• Trimmings from Venison Loin
• 3 sprigs thyme
• 1/8 teaspoon (0.75 millilitres) white pepper
• 1 bay leaf
• 1 1/2 cup (355 mililitres) Malt whiskey
• 2 tablespoons (30 millilitres) elderberry vinegar, ALT: balsamic vinegar
• Salt and Pepper

Clapshot

• 3 cups (720 millilitres) potatoes, peeled and cubed
• 2 ½ cups (600 millilitres) turnips, peeled and cubed
• 1 cup (240 millilitres) carrot, peeled and cubed
• 1 onion, diced
• 2 tablespoons (30 millilitres) butter
• 1 teaspoon (5 millilitres) salt, halved
• ¼ teaspoon (1.25 millilitres) white pepper

Garnish

• Chives, chopped

Method

To make the Venison

• Trim and clean the venison. Set aside trimmings for Whiskey Jus.
• Cut the venison into 5 even 6 ounces(170 grams) portions. In a mixing bowl, combine carrot, onion, blackberries, peppercorn, juniper berries, salt, and Merlot wine. Place the mixture into a sealable container then add the venison portions to the liquid and refrigerate for 24hrs.
• Drain the liquid and allow the venison portions to air dry. Heat vegetable oil in a pan on high heat. Sear the venison portions on each side until brown.
• Preheat oven to 375F (190C). Place the venison portions in an oven-safe skillet. Place in oven for approximately 12 minutes. Remove the venison from the skillet and set aside to rest.
• Place the skillet on the stove-top. Add vinegar, whisky, and reserved stock. Bring the liquid to a simmer and reduce. Add butter, season with salt and pepper.

To make the Whiskey Jus

• Preheat oven to 400F (305C). Roast the bones, carrot, onion, and celery for 15 minutes or until dark brown. Place the roasted items in a large pot. Add stock, garlic, trimmings, thyme, white pepper, and bay leaf. Bring to a boil and then simmer for 4 hours to extract marrow from the beef bones.
• Strain and reserve.

To make the Clapshot

• Place carrots, potatoes and turnip in a large pot. Cover the vegetables with water and season with salt. Bring the pot to a boil and cook until vegetables are soft.
• Drain and mash roughly. Add butter and season with salt and pepper.
• Reserve, keeping warm.
• Plate the venison with the Clapshot and top with Whiskey Jus. Garnish with chives.

Serving Suggestions

This Venison on Clapshot with Whiskey Jus is ideal for elegant dinner parties, seasonal autumn or winter menus, or special occasions where rich game flavours are appreciated. Serve it as a plated main course to highlight the contrast between the earthy clapshot, tender venison, and deeply flavoured jus.

Pair the dish with a full-bodied red wine such as Cabernet Sauvignon or a robust Syrah to complement the richness of the venison and the depth of the whiskey jus. Roasted seasonal vegetables or sautéed greens also work well as additional sides if desired. When serving guests, slice the venison neatly and spoon jus generously for a polished, restaurant-style presentation.

Final Thoughts

This Venison on Clapshot with Whiskey Jus recipe is a celebration of Scottish-inspired cuisine, combining traditional ingredients with modern culinary refinement. The tender marinated venison, creamy root vegetable mash, and rich whiskey jus create a dish that is both hearty and elegant.

Denise Oliveira’s DNA Dinners version showcases how classic game cookery can be elevated into a sophisticated dining experience while staying true to its rustic roots. It’s a dish that delivers depth, warmth, and complexity in every bite.