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Devilled Game with Whisky and Fruit Chutney
A robust and flavorful dish featuring game meat (such as venison or pheasant) coated in a spicy, buttery paste infused with whisky and fruit chutney. This recipe celebrates Scotland's tradition of game cookery with a bold, sweet, and spicy profile.
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- 4 portions Game joints(e.g., venison steaks, pheasant breasts, or rabbit portions)
- 115 g Unsalted butter(softened)
- 2 tbsp Mango chutney
- 1 tbsp Scottish mustard(or Dijon mustard)
- 1 tbsp Worcestershire sauce
- 1 tsp Curry powder(mild or medium)
- 2 drops Tabasco sauce(or to taste)
- 1 tbsp Whisky(optional, for basting)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Preheat the grill (broiler) to a moderate heat.
- 2
In a bowl, combine the softened butter, mango chutney, mustard, Worcestershire sauce, curry powder, and Tabasco sauce. Mix thoroughly until it forms a smooth, buttery paste.
- 3
Lightly score the skin and flesh of the game joints. Spread the devilled paste generously over the meat, pressing it into the scores.
- 4
Place the coated game joints under the preheated grill. Grill for 10-15 minutes on each side, basting periodically with any juices produced or the optional whisky, until the meat is cooked through.
- 5
Test the meat with a skewer; it should be firm and the juices should run clear.
- 6
Serve the devilled game immediately, spooning any pan juices over the top. It pairs well with a potato dish or a simple green salad.
ð¡ ããã®ã³ã
- âUse a good quality game meat for the best flavor. Venison or pheasant are excellent choices.
- âAdjust the amount of curry powder and Tabasco to suit your spice preference.
- âEnsure the butter is soft enough to create a smooth paste, but not melted.
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- Add finely chopped ginger to the paste for an extra layer of warmth.
- Serve with a side of whisky-infused gravy or a dollop of crÚme fraîche.