Scotch Collops from Scran
“This is based on a traditional Scottish recipe that dates back to the 18th century. ‘Collop’ basically means a slice of meat, possibly derived from the French ‘escalope’. Scotch collops are referenced in Robert Louis Stevenson’s Kidnapped, set in 1750, and it’s also noted in recipe books from the same period. Collop Monday was the day prior to Shrove Tuesday (Pancake Day) and celebrated as the last time to eat meat before the Lenten period, a tradition that has now fallen away. This dish, however, shouldn’t be forgotten. I’ve given it a modern twist to bring it right up to date. Incredibly easy. Super tasty.” Ali Stoner, author of Scran
Serves 1
140g (5oz) venison fillet (lamb or beef can also be used)
Pinch of mustard powder
Beef dripping or tallow, for frying
20g (¾oz) unsalted butter, plus extra for spreading
4 mushrooms, sliced
2 shallots, finely sliced
25ml (11/2 tablespoons) whisky
125ml (4fl oz) beef stock
1 slice of good sourdough bread
Splash of double cream
1 garlic clove, peeled
Salt and ground black pepper, to taste
Chopped flat-leaf parsley, to garnish
Salad or buttered greens, to serve (optional)
Cut the fillet into 4 pieces and beat out to about 1cm (½ inch) thick. Sprinkle some mustard powder onto each side and rub in, then do the same with salt and pepper.
Heat a little beef dripping or tallow in a frying pan until very hot and quickly sear the meat. I like mine served pink, but do cook to your liking. Remove to a plate to rest.
Add the butter to the same pan and fry the mushrooms and shallots until starting to brown and soften. Deglaze with the whisky and let it bubble and reduce, then add the beef stock. Simmer, stirring from time to time, while you toast your bread.
Add a splash of double cream to the pan, stir through and when it has
reduced to a thick gravy, add the venison back to the pan. Turn the heat off and let it warm through.
Rub your toast with the raw clove of garlic, then spoon over the meat with the sauce. A quick season, a sprinkle of parsley and you are done. Serve with a salad or some buttered greens, if you like, or it’s delicious just as it is.
