Chicken in Apple and Whisky Sauce Peppered Pork Collops of Venison Strips of Beef in Whisky Sauce Chicken in Apple and Whisky Sauce 4 servings 4 chicken breasts; skinned 1/2 oz butter 2 eating apples; peeled and sliced 1 lemon; zest only freshly ground black pepper 1 tablespoon fresh tarragon; chopped 1/2 oz plain flour 1/2 cup chicken stock 3/4 cup milk 4-5 tablespoons whisky 3 tablespoons whipping cream Saute the chicken in the butter for 10 minutes. Add the apples, lemon zest, pepper and tarragon. Cook for 15 minutes until the apple softens. Stir in the flour and cook for 1 minute, gradually add the stock and milk, stirring until the sauce thickens, boils and is smooth. Fold in the whisky and cream. Heat through. Serve with leeks, broccoli and brown rice. Peppered Pork 4 servings 1 lb pork fillet; cut into strips freshly ground black pepper 1 oz butter 1/2lb carrots; peeled, cut into strips 1 large onion; chopped 1/4 lb mushrooms; sliced 3 tablespoons whisky 2/3 cup soured cream fresh parsley; chopped, to garnish Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whisky and soured cream and heat through, do not boil. Serve garnished with chopped parsley. Collops of Venison 4 servings 1 oz butter 4 6 oz venison steaks; (or sirloin steaks) 2 small eating apples; cored and sliced 2 tablespoons whisky 1 teaspoon honey 2/3 cup double cream 5 juniper berries; crushed sprigs parsley; to garnish Melt the butter in a large frying pan and cook the steaks. Remove when cooked and keep warm. Fry the apple slices until heated through. Mix together the whisky, honey, cream and juniper berries. add to the pan and heat until warm. Pour the sauce over the steaks and serve garnished with parsley. Strips of Beef in Whisky Sauce 4 servings 1 1/2 lbs sirloin steak; preferably Aberdeen Angus 1 oz butter 1 large onion; chopped 3 tablespoons whisky or whisky liqueur; such as Drambuie 1/4 cup double cream salt and pepper Cut the beef up into thin strips. Melt the butter in a medium frying pan. Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste. Stir in the liqueur and cream. Heat gently to reduce slightly. Serve at once with vegetables. Back To Recipe Index. Back To My Main Page.