As part of Whisky Month 2014 we asked the Whisky Sauce Co to craft some brilliant whisky infused recipes to match some of our mighty castles. We were not disappointed!
We’re delighted to say Phoebe over at the Whisky Sauce Co has stuck to some very traditional Scottish ingredients, of course with a modern twist!
You can grab yourself one of these whisky sauces at lots of our attractions including Edinburgh Castle, Stirling Castle, Urquhart Castle and Dallas Dhu. They’ll also be landing on shelves at many more of our shops in the coming weeks, so keep your eyes peeled!
First up – a little recipe that would feel at home at Stirling’s grand castle.
Scotch Bonnet Venison Burger
Stirling Castle is famed for its wars of Independence, its fortified stature and boy did those medieval folks like to eat! The Great Hall was by far the largest banqueting hall ever built in medieval Scotland and if the walls could talk they’d no doubt tell of Lords and Ladies dining on the finest food and quaffing the best whisky. We’ve created a recipe to combine these two pleasures so that you can provide your clan with the finest of feasts!
500g venison mince or diced venison
One packet of smoked bacon lardons
One medium onion
One heaped tablespoon of pin-head oatmeal
One dessertspoon of sun dried tomato paste or tomato puree
1/2 of a bottle of Scotch Whisky Co Scotch Bonnet Sauce
1. Blitz all ingredients in a blender until well mixed together.
2. Using a spoon, scoop small amounts of the mixture out into your hands and roll it into a ball.
3. Place on a flour covered plate and flatten with a utensil until it looks more like a burger.
4. Place the burgers in the fridge for half an hour.
5. Lightly oil a frying pan and turn the heat up high. Place the burgers in the pan and fry to taste.
6. Serve immediately with your choice of sides. Go the healthier route with salad and new potatoes, or traditional with some homemade chips.