Scottish Night

A local restaurant, MishDish, had a Scottish night tonight (there are so many Burns Suppers on Mull next week that they decided to get in early). After the haggis nuggets and honey and whisky dip as a starter, I had roast loin of venison with fondant potatoes and creamed leeks in a red wine sauce. Venison can be a bit of a hit and miss dish: often the meat hasn't been hung for long enough or it is overcooked. This was absolutely perfect. Thanks Ryan!